All of the delicious flavor of cream cheese jalapeño poppers are stuffed into this Jalapeño Popper Chicken Casserole recipe to make a quick, easy, and over the top tasty dinner. You will find tender chicken breast layered with cream cheese and topped with fresh jalapeño peppers and rich cheddar cheese and finished off with the perfect amount of crispy bacon. If you love jalapeño poppers as an appetizer you are going to go crazy for this easy dinner recipe. Not only is it super delicious, as a bonus, it is gluten free, low carb, and keto friendly!
I have been creating easy chicken dinner recipes for a long time. I have quite a lot of them! When it hit me the other day that I had never put all the flavors of one of my favorite appetizers into a chicken dinner, it was kind of a “well, duh!” moment.
▢2 lbs chicken breast boneless skinless, (about 3-4 chicken breasts)
▢1/2 tsp garlic powder
▢8 oz cream cheese softened
▢1/2 pound jalapeño peppers fresh, about 5-6 peppers
▢4 oz sharp cheddar cheese grated
▢1/2 cup crispy bacon crumbled
Preheat the oven to 375˚F
Lay chicken breasts flat in a casserole dish. Season them with the garlic powder then spread the cream cheese over them evenly.
Wash the jalapeño peppers and then cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.
Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time. Chicken is done when cooked through to an internal temperature of 165˚F.
Serve warm with a side of potatoes, veggies, or a baked potato. Enjoy!