jalapeño popper chicken casserole
This creamy casserole combines the flavors of jalapeño poppers with tender chicken, creating a delicious and satisfying meal. Perfect for a family dinner or potluck!
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 whisk
- 1 set measuring cups and spoons
- 1 spoon or spatula
- 1 oven
Ingredients
- 4 cups cooked shredded chicken
- 1 cup cream cheese 8 oz, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1/2 cup chopped jalapeños fresh or pickled
- 1 cup crushed cornflakes for topping
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, cheddar cheese, pepper jack cheese, chopped jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined.
- Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.
- In a separate bowl, mix the crushed cornflakes with olive oil. Sprinkle the cornflake mixture evenly over the chicken mixture in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
For a milder casserole, use fewer jalapeños or remove the seeds before chopping.
This dish can be prepared ahead of time and stored in the fridge, then baked when ready to serve.
Serve with tortilla chips or a fresh salad for a complete meal.