Pioneer Woman Chicken Jalapeno Popper Casserole

Pioneer Woman Chicken Jalapeno Popper Casserole by Ree Drummond features boneless chicken breasts, jalapeño peppers, cream cheese, Cheddar cheese, and crispy bacon. This tasty casserole is a hearty dinner that takes about 45 minutes to prepare and serves up to 6 people.

Ingredients Needed:

• Three 6-ounce boneless, skinless chicken breasts
• 4 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper, to taste
• 6 jalapeño peppers, stemmed, halved, and seeded
• 6 slices thick-cut bacon
• 8 ounces cream cheese, at room temperature
• 1 cup grated Cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chicken stock
• 1 teaspoon sweet paprika
• 1/2 cup fried jalapeños (such as French’s Crispy Jalapeños)
• 1/2 cup panko breadcrumbs
• 2 tablespoons salted butter, melted

How To Cook Chicken Jalapeno Popper Casserole:

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Prepare Chicken and Jalapeños: Place chicken breasts on one half of a baking sheet. Drizzle with 2 tablespoons of olive oil and season with chili powder, cumin, salt, and pepper. On the other half of the baking sheet, arrange jalapeños and drizzle with the remaining 2 tablespoons of olive oil.
3. Bake Chicken and Jalapeños: On a second baking sheet, lay out the bacon slices in a single layer. Bake both baking sheets in the oven for about 25 minutes, until the chicken is cooked through and the bacon is crispy.
4. Make Cream Cheese Mixture: In a mixing bowl, combine cream cheese, grated Cheddar, sour cream, chicken stock, and sweet paprika.
5. Assemble the Casserole: Once cooked, dice the chicken and chop the bacon. Add the diced chicken and half of the chopped bacon to the cream cheese mixture, stirring until well combined. Transfer half of the chicken mixture to an 8-inch square casserole dish. Top with half of the roasted jalapeños. Add the remaining chicken mixture, followed by the rest of the jalapeños.
6. Prepare Topping: In a separate bowl, mix fried jalapeños, panko breadcrumbs, and the remaining bacon. Toss with melted butter until evenly coated. Sprinkle this mixture over the casserole.
7. Bake: Bake the casserole for 25 to 27 minutes, until the top is bubbly and golden.

Recipe Tips

• Adjust Spice Level: If you prefer a milder dish, remove the seeds from the jalapeños or use fewer peppers. For extra heat, leave some seeds in or add more jalapeños.
• Use Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature before mixing to avoid lumps and ensure a smooth texture.
• Crisp Bacon: Bake the bacon until it’s very crispy. This will help it stay crunchy even after mixing it into the casserole.
• Don’t Overmix: When combining the chicken with the cream cheese mixture, mix just enough to combine everything. Overmixing can make the casserole dense.
• Let It Rest: After baking, let the casserole sit for a few minutes before serving. This helps the layers set and makes it easier to cut and serve.

How To Store & Reheat Leftovers

• Refrigerate: Cool the leftover Chicken Jalapeno Popper Casserole to room temperature, then store it in an airtight container in the refrigerator for up to 4 days.
• Freeze: After cooling completely, wrap leftover Chicken Jalapeno Popper Casserole tightly and place it in a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Cover leftover Chicken Jalapeno Popper Casserole with foil and reheat at 350°F (175°C) for 10 minutes, or until heated through. For quicker reheating, you can microwave individual portions on high for 2-3 minutes, stirring halfway.

Nutrition Facts

Serving Size: 1 cup (about 1/6 of the casserole)

• Calories: 400
• Total Fat: 28g
• Saturated Fat: 11g
• Cholesterol: 95mg
• Sodium: 850mg
• Potassium: 400mg
• Total Carbohydrate: 18g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 22g