Keto Jalapeño Popper Chicken Casserole
Creamy chicken bake with bacon + cheddar + jalapeños
Ingredients (6 servings)
Chicken Base
3 cups cooked shredded chicken (rotisserie works great)
6 oz cream cheese (softened)
½ cup sour cream
½ cup heavy cream (optional for extra creaminess)
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
Cheesy Topping
1 ½ cups shredded cheddar cheese
½ cup shredded mozzarella (optional but extra melty)
Loaded Add-Ins
6 slices bacon (cooked + crumbled)
1–2 jalapeños sliced (fresh or pickled)
2 tbsp chopped parsley or cilantro (for garnish)
Instructions
Preheat Oven
Set oven to 375°F (190°C)
Grease a 9×13 casserole dish.
Mix the Creamy Filling
In a large bowl, combine:
cream cheese
sour cream
heavy cream
garlic powder
onion powder
salt + pepper
Mix until smooth.
Stir in shredded chicken until fully coated.
Assemble
Spread mixture evenly in the casserole dish.
Top with:
shredded cheddar
mozzarella (if using)
Add Jalapeños + Bacon
Sprinkle jalapeño slices all over the top.
Add crumbled bacon generously.
Bake
Bake uncovered for 20–25 minutes
Until bubbly and golden.
Broil 2 minutes for crispy bacon edges (optional).
Garnish + Serve
Sprinkle chopped parsley or cilantro on top.
Serve hot!
Keto Jalapeño Popper Chicken Casserole
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