This casserole takes the flavors of a jalapeño popper, cream cheese, cheddar and diced jalapeños, and turns them into a baked chicken dish. Shredded chicken is mixed with cream cheese, mayonnaise and spices, spread in a 9×13 inch dish, topped with cheddar and mozzarella and baked until bubbly and golden. It takes 10 minutes of prep and 30 minutes of baking, so dinner is ready in 40 minutes, and the recipe makes 6 servings.
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The card lists 3 grams of carbohydrates per serving. Everything is mixed in one bowl, so cleanup is short.
What Goes in the Casserole
Amounts are in the recipe card at the bottom. This is what each ingredient does.
- Cooked, shredded chicken: the main ingredient. Leftover chicken works, and so does shredded rotisserie chicken for a quicker version.
- Cream cheese: makes the base creamy and rich.
- Cheddar and mozzarella: go on top for a gooey, cheesy crust.
- Mayonnaise: adds creaminess and moisture so the casserole stays rich.
- Diced jalapeños: fresh or pickled, they bring the heat.
- Garlic powder, onion powder and smoked paprika: savory depth.
- Salt and pepper: season to taste.
- Green onions: chopped and sprinkled on at the end for color.
Getting It Into the Oven
Prepare the chicken and cream cheese first. Shred leftover chicken into bite-sized pieces with two forks, or use a stand mixer on low speed. If you are starting from raw chicken, cook it in the Instant Pot or boil it. Soften the cream cheese by leaving it out for about 30 minutes or microwaving it for 15 to 20 seconds, so it mixes smoothly.
Heat the oven to 350°F (175°C). In a large bowl, mix the chicken, cream cheese, mayonnaise, garlic powder, onion powder, smoked paprika, jalapeños, salt and pepper with a spatula or wooden spoon until the mixture is creamy and well combined. A thorough mix helps the flavors meld in the oven.
Spread the mixture evenly in a greased 9×13 inch baking dish, filling the corners. Sprinkle the cheddar and mozzarella over the top. Bake for 25 to 30 minutes, until the cheese is bubbly and golden brown. Let the casserole sit for a few minutes before serving, which helps it settle and makes it easier to cut. Garnish with the green onions and serve warm.
Tips for Better Results
- Shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect melting.
- Adjust the jalapeños. Use less for a milder dish and more if you like heat.
- Add vegetables. Spinach, bell peppers or zucchini are low-carb options to mix in.
Ways to Change It
- Bacon: sprinkle crumbled bacon on top before baking.
- Other meat: use ground turkey or beef in place of the chicken. Brown it in a skillet before mixing it with the other ingredients.
- Pepper jack: use it in place of the cheddar or mozzarella for more heat.
What to Serve With It
A salad of mixed greens, cucumbers and cherry tomatoes with a low-carb dressing such as ranch or vinaigrette balances the creamy casserole. Roasted broccoli or cauliflower, tossed in olive oil with salt and pepper and roasted until tender, adds a slight char as a contrast. For drinks, sparkling water with lemon or lime and unsweetened iced tea both work.
Nutrition
One serving has approximately 400 calories, 30 grams of fat, 3 grams of carbohydrates, 0 grams of fiber, 1 gram of sugar and 30 grams of protein.
FAQ
Can I make it ahead of time?
Yes. Assemble it a day in advance, cover it tightly with plastic wrap and refrigerate. Bake it straight from the refrigerator, adding a few extra minutes.
How should leftovers be stored?
Cool the casserole completely, then keep it in an airtight container in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave or oven.
Can I freeze it?
Yes, before or after baking. Before baking, wrap it tightly in plastic wrap and then foil. It keeps for up to 3 months. Thaw it in the refrigerator overnight and bake as directed. After baking, let it cool completely before wrapping.
Can I replace the cream cheese?
Mascarpone, or a dairy-free cream cheese for a dairy-free version. Full-fat Greek yogurt can also work, though the texture may change slightly.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Jalapeño Popper Chicken Casserole is a must-try!
Ingredients
Instructions
Preheat your oven to 350°F.
In a large mixing bowl, combine the cooked, shredded chicken, softened cream cheese, mayonnaise, garlic powder, onion powder, smoked paprika, diced jalapeños, salt, and pepper. Mix until well combined.
Spread the chicken mixture evenly in a greased 9×13 inch baking dish.
Top the mixture with shredded cheddar and mozzarella cheese, spreading it evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before garnishing with chopped green onions.
Serve warm.
Notes
For added flavor, consider adding crumbled bacon on top before baking.
You can also substitute the chicken with shredded rotisserie chicken for a quicker option.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 400 calories |
| Sugar Content | 1g |
| Sodium Content | varies |
| Fat Content | 30g |
| Saturated Fat Content | varies |
| Unsaturated Fat Content | varies |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 0g |
| Protein Content | 30g |
| Cholesterol Content | varies |