Let’s turn jalapeño poppers into a full meal with this Jalapeño Popper Chicken Casserole! This lightened-up casserole features the classic spice and creaminess of jalapeño poppers, with a twist of blended cottage cheese instead of cream cheese and the addition of extra sneaky veggies! High in protein, low in carbs and just the perfect, cozy winter dinner or game day meal.
I can’t be the only one who has some major childhood casserole trauma. Whenever my mom said we were having a casserole for dinner, dread just instantly washed over me. I feel like I owe moms all around the world an apology, because now I see that you were just trying to put an easy meal on the table. As an adult, that sounds like an absolute dream lol. So, in an effort to love casseroles…I’ve been experimenting with a few recipes and this Jalapeño Popper Chicken Casserole did not disappoint. It’s certainly not an aesthetic dish but it’s absolutely delicious so just trust the process please 😉
Why You’ll Love this Jalapeño Popper Chicken Casserole
- It’s cozy, cheesy, and decadent while still being filled with nutrient-dense ingredients!
- It’s a great gluten free dinner idea.
- This Jalapeño Popper Chicken Casserole substitutes blended cottage cheese for the typical cream cheese & adds in cauliflower rice (that you can’t even taste!)
- It tastes just as good the next day – the best leftovers!
- This recipe is high in protein from the chicken, cottage cheese and bacon.
- After your chicken and bacon is cooked, the rest is easy…just throw it into a casserole dish and let it cook in the oven while you’re doing something else!
What You Need to Make this Jalapeño Popper Chicken Casserole
- Bacon: The salty bacon works so well in here. I cook mine on the stovetop but you can also cook it in the oven if you prefer.
- Chicken Breast or Thighs: I’ve tried it both ways! Of course, chicken thighs will be a little more juicy and tender, however chicken breast are a good lean option.
- Cottage Cheese: Even if you don’t like cottage cheese, I think you’ll like this! We are blending the cottage cheese up to use as a substitute for cream cheese. 2% or 4% milk fat will work.
- Garlic: To add in with the blended cottage cheese mixture.
- Paprika, Salt & Pepper: Simple, pantry staple spices.
- Jalapeños: Of course! 2 for within the casserole and one for topping. I like to keep the seeds in one of the jalapeños and remove it from the other but feel free to adjust based on your preferred spiciness levels.
- Green Onion: Chop up both the white and green parts.
- Frozen Cauliflower Rice: The easiest way to sneak in veggies! Thaw it out and then make sure to squeeze out the excess liquid so the casserole doesn’t get too soggy.
- Shredded Cheddar Cheese: For topping!
How To Make this Jalapeño Popper Chicken Casserole
Preheat your oven to 350F and gather your baking dish. Then, start by chopping up the jalapeños and green onion. Dice two of the jalapeños into large chunks and slice the remaining jalapeño thinly (to use for topping, later). Chop both the white & green parts of the green onions. Set those aside, while you prepare the blended cottage cheese.
In a small food processor, add cottage cheese, garlic and spices. Blend until smooth. You may have to stop every so often to scrape down the sides with a spatula.
Then, bring a large pan to medium heat. Once hot, add your bacon and cook until crispy on both sides — the time will vary. You may need to do several batches in order to cook all the bacon. Once it’s done, blot off the excess grease with paper towels and crumble it up. Remove most (but not all) of the grease from the pan, leaving a little to cook the chicken in.
Next, add the cubed chicken to the pan and season with salt & pepper. Cook for about 5 minutes or until golden and almost done through. It will continue to cook in the oven so don’t stress if it’s not fully done yet.
If your cauliflower rice isn’t thawed yet, add it to a large microwave safe bowl and microwave until it’s thawed and warm (doesn’t need to be hot). Alternatively, you could defrost it in the same pan that you just cooked the chicken in. After it’s thawed, make sure to squeeze out as much excess liquid as possibly using a thin dish towel or paper towel.
In your baking dish, add the chicken, 2/3 of the bacon, 2 of the diced jalapeños, chopped green onion, cauliflower rice and blended cottage cheese mixture. Mix it up with a spatula until everything is coated. Then, spread out evenly in the baking dish. Cover with foil and bake for 20 minutes.
Next, remove the foil and spread the cheddar cheese evenly over top. Scatter the jalapeño slices and the remaining crumbled bacon. Return to the oven for 10 more minutes. Then, switch your oven to broil and broil for several more minutes until golden and bubbly on top. Let sit to cool for a few minutes before digging in. Enjoy!
Can I Make This Dairy Free?
I haven’t tried a dairy-free version of this recipe yet but here are my thoughts. You could try to substitute the cottage cheese for a dairy-free cream cheese. If it seems too thick while you’re blending it, you could add a touch of dairy-free milk. Of course, for the cheddar cheese on top, feel free to substitute it for your favorite dairy-free cheese. There are so many options these days! They don’t always melt the same way real cheese does but that’s okay 🙂 Let me know if you try a dairy-free version and have success!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Cozy Dinner Ideas?
- Ground Turkey Enchilada Skillet
- Butternut Squash Feta Pasta
- Creamy Spinach Artichoke Chicken Skillet
- Pumpkin Curry with Turkey Meatballs
- Creamy Chicken, Mushroom & Wild Rice Soup
Jalapeño Popper Chicken Casserole
Equipment
- 8×12" or 9×13" baking dish
- large pan
- spatula
- aluminium foil
Ingredients
- 10 oz bacon
- 1 lb boneless, skinless chicken breast or thighs cut into bite-sized pieces
- 16 oz cottage cheese (2% or 4% work)
- 2-3 cloves garlic peeled
- 1 tsp salt
- ½ tsp paprika
- ¼ tsp black pepper
- 3 jalapeños
- 2 large green onions chopped (both white & green parts)
- 12 oz frozen cauliflower rice
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350F.
- Chop 2 of the jalapeños into large chunks — I like to leave the seeds in one of them and remove them from the other, for a medium spice level. Slice the third jalapeno thinly to use for topping.
- In a food processor, add the cottage cheese, garlic, salt, pepper and paprika. Blend until smooth, scraping down the sides as needed.
- Then, bring a large pan to medium heat. Once hot, add bacon & cook until crispy. Remove from pan, blot with paper towels & then crumble it up. Remove most of the bacon grease from the pan, leaving a little to cook the chicken in.
- Add in the cubed chicken & season with salt + pepper. Cook for about 5 minutes, until browned & nearly done through.
- haw out the cauliflower rice in a bowl in the microwave or on the stovetop — you don’t need it to be hot, just warm! Then, use a thin dish towel or paper towel and squeeze out all the liquid from the cauliflower rice — don’t skip this step!
- Add the blended cottage cheese, chicken, ⅔ of the crumbled bacon, green onion, 2 of the diced jalapeños and the cauliflower rice to a 8×12 or 9×13” baking dish. Use a spatula to mix it up. Spread out evenly in the pan.
- Cover with foil and bake for 20 minutes. Then, add shredded cheese, the jalapeños slices & remaining crumbled bacon. Return to the oven & cook, uncovered for 10 more minutes. At the end, switch the oven to broil for 2-4 more minutes. Enjoy!
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
I made this for dinner tonight! It was delicious and easy to put together. The flavors of every came together nicely and tasted so indulgent!
Great, thank you Michelle!!