I never imagined a low-carb casserole could be this addictive—but one bite of this cheesy, creamy, smoky jalapeño popper chicken casserole and I was sold.
It’s spicy, savory, loaded with bacon, and packed with flavor—plus a hidden layer of cauliflower that brings balance and texture.
This is comfort food with a kick, and it’s been a weeknight favorite in my kitchen ever since.
Why I Love This Recipe
Combines creamy cheese, spicy jalapeños, and crispy bacon in every bite
Hidden cauliflower layer makes it hearty and low-carb
Uses lean chicken breast for protein-packed comfort
Everything bakes in one dish—easy cleanup!
What You’ll Need (Ingredient Highlights)
Chicken breast – Cooked and shredded for lean protein
Jalapeños – Roasted for rich flavor without too much heat
Cauliflower florets – A light base that soaks up cheesy goodness
Bacon – Thick-cut for bold, smoky crunch
Cheddar + cream cheese – The ultimate creamy combo
Light sour cream and low-fat milk – Keeps it rich but not too heavy
Cayenne – Adds that irresistible spicy kick
Pro Tips Before You Start
Remove all jalapeño seeds for mild heat—or leave a few in if you like it spicy
Use pre-shredded rotisserie chicken to save time
Cut cauliflower into small, even pieces so they cook evenly
Let the casserole rest for 5 minutes after baking to set
How to Make Jalapeño Popper Chicken Casserole
Step 1: Roast Chicken, Jalapeños, and Bacon
Preheat oven to 375°F (190°C).
Place chicken breasts and halved jalapeños (seeded) on a baking sheet.
Drizzle with olive oil and a pinch of salt.
On a second baking sheet, lay out bacon strips.
Bake both trays for 20–25 minutes, until the bacon is crispy and chicken is cooked through.
Step 2: Make the Cheese Mixture
In a large bowl, combine cheddar cheese, cream cheese, sour cream, milk, and cayenne.
Mix until smooth and creamy.
Step 3: Chop and Shred
Once cooled slightly, shred the chicken, dice the jalapeños, and crumble the bacon.
Reserve ¼ of the bacon and jalapeños for topping later.
Step 4: Mix the Filling
Add shredded chicken, ¾ of the chopped jalapeños, and ¾ of the crumbled bacon to the cheese mixture.
Stir well to combine.
Step 5: Layer and Top
Spread cauliflower florets evenly in the bottom of a 9×12 baking dish.
Spoon the cheesy chicken mixture on top and spread evenly.
Sprinkle with remaining cheddar, jalapeños, and bacon.
Step 6: Bake
Bake uncovered at 375°F for about 20 minutes, until bubbly and golden brown on top.
What to Serve It With
A crisp green salad or coleslaw
Roasted broccoli or sautéed spinach
Low-carb garlic bread or almond flour biscuits
Variations / Substitutions
Use ground chicken or turkey for a twist
Swap cauliflower with steamed broccoli or riced cauliflower
Add chopped green onions for extra flavor
Use Monterey Jack or pepper jack instead of cheddar
Storage & Leftovers
Store leftovers in an airtight container for up to 4 days in the fridge.
Reheat individual portions in the microwave or oven.
Freeze baked casserole (cooled) in portions for up to 2 months—thaw and reheat to serve.
FAQs
Is this casserole spicy?
It has a mild-to-medium heat level, depending on how much jalapeño and cayenne you use.
Can I make it ahead of time?
Yes! Assemble the casserole and refrigerate for up to 24 hours before baking.
Can I use frozen cauliflower?
Yes, just thaw and drain it well before layering to avoid excess moisture.
Can I leave out the sour cream?
You can substitute with Greek yogurt or use extra cream cheese, though it may change the texture slightly.
How do I make it less spicy?
Skip the cayenne and use fewer jalapeños—or use poblano peppers instead.
Can I cook the chicken in advance?
Absolutely! Use leftover or rotisserie chicken for convenience.
Does this freeze well?
Yes. Freeze in individual portions or the whole casserole once cooled.
Final Thoughts
If you love creamy, cheesy comfort food with a spicy twist, this jalapeño popper chicken casserole is made for you.
It’s satisfying without being heavy—and the roasted cauliflower base makes every bite feel fresh yet indulgent.
It’s spicy, smoky, and completely irresistible.
Jalapeno Popper Chicken Casserole
Ingredients
- 1 lb chicken breast
- 6 jalapeños halved and seeds removed
- 2 tablespoons olive oil
- 6 strips thick-cut bacon
- 2 ¼ cups cheddar cheese
- 8 oz cream cheese ⅓ less fat
- ½ cup light sour cream
- ¼ cup low-fat milk
- 2 teaspoon cayenne pepper
- 3 cups fresh cauliflower florets cut into 1-inch pieces
Instructions
- Preheat oven to 375°F (190°C).
- Place chicken and jalapeños on a baking sheet, drizzle with olive oil and a pinch of salt.
- Arrange bacon on a separate baking sheet.
- Roast both trays for 20–25 minutes, until chicken is cooked through and bacon is crisp.
- In a large bowl, mix ¾ cup cheddar, cream cheese, sour cream, milk, and cayenne until smooth.
- Shred cooked chicken, dice jalapeños, and crumble bacon.
- See full steps with tips & photos → https://mischacrossing.com/jalapeno-popper-chicken-casserole/
