The Keto Jalapeño Popper Chicken Casserole is a delicious, easy-to-make low-carb meal that your family will love! Layered with jalapeño peppers, crispy bacon, creamy cheese, and shredded chicken, this recipe captures all the flavors of a classic jalapeño popper.

If you haven’t tried a jalapeño popper before, it’s a jalapeño pepper sliced and stuffed with a cheesy filling, sometimes topped with breadcrumbs. This dish takes the popular appetizer and turns it into a flavorful weeknight meal.

Ingredients

  • Chicken:
    • 1 3/4 lbs boneless chicken breasts
    • 1/2 tsp onion powder
    • 1/2 tsp garlic powder
    • 1/2 tsp paprika
    • 1/2 tsp pepper
    • 1/2 cup + 2 tbsp chicken broth
  • Cheese Sauce:
    • 7 oz cream cheese, softened
    • 1/2 cup heavy whipping cream
    • 1 cup shredded cheddar cheese
    • 1 cup shredded Monterey Jack cheese
    • 5 jalapeños, seeded and thinly sliced
    • 1/2 tsp fresh parsley, chopped
  • Toppings:
    • 6 slices bacon, cooked and crumbled

Instructions

Preheat and Prepare

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C).
  2. Cook Bacon:
    • Cook the bacon slices by your preferred method. Once done, crumble them into bits and set aside.

Cook and Shred Chicken

  1. Slow Cooker Method:
    • Place the chicken in a slow cooker on high for 3 hours or on low for 6 hours.
    ORStovetop Method:
    • Boil the chicken until it’s cooked through.
  2. Shred Chicken:
    • Remove the cooked chicken and shred it using two forks.

Make Cheese Sauce

  1. Combine Ingredients:
    • In a skillet, combine the pepper, paprika, cheddar cheese, whipping cream, garlic powder, onion powder, chicken broth, and softened cream cheese.
  2. Simmer Sauce:
    • Simmer the mixture over medium-low heat, whisking for 4-5 minutes until the sauce begins to thicken slightly. The sauce should be thin enough to pour and cover the bottom of the casserole dish.

Assemble the Casserole

  1. Prepare Casserole Dish:
    • Grease the bottom of a 9 x 13 casserole dish. Add the shredded chicken in an even layer at the bottom of the dish.
  2. Add Jalapeños and Sauce:
    • Sprinkle 2/3 of the sliced jalapeños over the chicken. Pour the cheese sauce evenly over the chicken and jalapeños. Top with the remaining Monterey Jack cheese and 1/3 of the jalapeño slices.

Bake

  1. First Bake:
    • Bake the casserole for 20 minutes.
  2. Add Bacon and Final Bake:
  • Remove the casserole from the oven. Sprinkle the crumbled bacon over the top and bake for an additional 3-5 minutes.

Serve

  1. Garnish:
    • Remove the casserole from the oven and sprinkle freshly chopped parsley over the top.
  2. Serve Hot:
    • Serve the Keto Jalapeño Popper Chicken Casserole hot and enjoy!

Nutrition

  • Calories: 433kcal
  • Carbohydrates: 3g
  • Protein: 32g
  • Fat: 32g
  • Saturated Fat: 17g
  • Cholesterol: 149mg
  • Sodium: 527mg
  • Potassium: 482mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 893IU

Enjoy your Keto Jalapeño Popper Chicken Casserole, a delightful low-carb meal that’s sure to please!