Jalapeno Popper Chicken Casserole
Chicken casserole with jalapeño is a smooth and creamy recipe with unparalleled flavor. If you are on the Keto diet, you should try this low carb version of casserole. The roasted chicken thighs, bacon and jalapeno make an unbeatable combination. It looks and tastes delicious and will make a great family dinner.
You can use chicken breasts for this recipe but we prefer chicken thighs as it will taste much better. You can buy the meat with or without skin but it needs to be boneless or you’ll have to debone the meat before adding cheese and cream mixture.
If you love spicy foods, this recipe is for you. If you can’t handle spicy foods, don’t worry! You can reduce the amount of jalapenos and hot sauce used in this recipe to your desired amount.
A lot of hot sauce products from store are not keto-friendly due to added sugar. The brand we recommend is Frank’s RedHot Original Cayenne Pepper Sauce as it’s made of keto-friendly ingredients.
Don’t forget to serve your meal with some fresh lettuce and a crispy buffalo chicken wing.
Let's Ketofy It!
Set the oven to 350 F to preheat.
First, bake the chicken: You can choose chicken thighs with or without skin. If your chicken thighs still have bones, simply debone first before seasoning. Marinate the deboned chicken thighs (or boneless chicken thighs) with salt, pepper, and minced garlic.Arrange the chicken on a baking sheet. Let these brown in the preheated oven for 40 minutes. Additionally, bake together with some buffalo chicken wings if desired.
Next, place a non stick skillet over medium-high heat. Sauté the chopped bacon until the fat is melted, add jalapeños in.
Once the bacon crisps and turns golden, add the hot sauce, cream cheese, and mayo into the sautéed jalapeños and bacon bits. Stir to combine well then remove from the stove.
Take out the baked chicken from the oven and allow to cool for a couple of minutes. Remove the skin from the meat if you prefer to serve the skin separately. Chop the chicken meat into bite-sized chunks.
Transfer the chopped chicken in a baking dish. Spread the cream cheese and bacon mixture on the surface and top with slices of mozzarella and cheddar cheese.
Rebake for another 10 minutes to melt the cheese. Garnish with chopped coriander and chicken wings if you used (optional). Serve in a platter with lettuce salad on the side. Best served warm.
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