Jalapeño Popper Chicken Casserole

Jalapeño Popper Chicken Casserole is the perfect, cozy winter dinner or game day meal! 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!

Servings people

Prep Time 20

Cook Time 35

Total Time 55

Equipment

8x12" or 9x13" baking dish
large pan
Food Processor
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 8x12 or 9x13” 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

NOTE: Squeezing out the liquid from the cauliflower rice is important so that the casserole doesn't become too watery!

NOTE: Serving size definitely varies based on your appetite! I would say this makes between 4-6 servings. Nutrition info listed is based on the assumption of 6 servings and if you use chicken breast & low-fat cottage cheese.

Calories: 434kcal

Course: Dinner, Main Course

Cuisine: American

Diet: Gluten Free

Keyword: Bacon, Casserole, Cauliflower, Chicken, Cottage Cheese, Easy Dinner, Gluten Free, High Protein, Jalapenos

Nutrition