Jalapeno Popper Casserole
Looking for a quick and easy meal that you can make any day of the week? Then look no further! This Jalapeno Popper Casserole is the perfect weeknight meal, game day recipe or potluck side dish.
Chicken Jalapeno Popper Casserole
Chicken jalapeno popper casserole is simple and delicious. The tenderness of the chicken combined with the cream cheese and the heat from the jalapenos makes it simply out of this world. The entire dish can be made in about 40 minutes which makes it another great midweek meal.
Any cut of chicken can be used, but I like boneless skinless as it is so easy to work with and healthy. If you are going to use another cut, be sure to adjust the cooking time. As always, bone in chicken has to cook longer.
The recipes uses two jalapenos but more or less can be used depending on the amount of heat desired.
I use a limited number of spices such as onion, garlic, and pepper. You can use the spices of your choice, however.
The dish is topped with old cheddar cheese and a final layer of jalapenos, but you can use the cheese and topping of your choice.
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Best Stuffed Jalapeno Recipe - Bake at 425F
Crunchy Bacon Jalapeno Poppers is by far the Best Stuffed Jalapeno Poppers Recipe on the Internet.
These easy jalapeno poppers are perfect for Thanksgiving appetizer table.
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How To Make: Jalapeno Popper Chicken Casserole
How To Make: Jalapeno Popper Chicken Casserole
Recipe Found Here -
A jalapeño popper is like the world’s perfect appetizer… In one bite, it’s simultaneously crunchy, creamy, and a little spicy. So why not make an entire meal out of it? That’s exactly what we set out to do, and I dare say that we more than succeeded with this easy-to-make casserole. It still has that creamy-fiery flavor combo you’d expect from your favorite spicy starter, but we’ve rounded it out with some chicken, cheese, and crispy bacon to really fill you up.
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Slow Cooker Jalapeno Popper Chicken
SLOW COOKER JALAPENO POPPER CHICKEN
--------------Click on SHOW MORE to see the FULL RECIPE--------------
PRINTABLE RECIPE AND NUTRITIONAL INFO:
RECIPE:
INGREDIENTS:
2 lbs. boneless skinless chicken breasts (i used thin sliced chicken, but you can use regular breasts if you want)
1 oz. ranch dressing mix
8 oz. cream cheese
8 oz. shredded colby jack cheese preshredded is fine
7 oz. fire-roasted chiles drained
2 jalapenos seeds removed and diced
For Serving
slider buns I use Kings Hawaiian savory rolls
sliced green onion
SLOW COOKER SIZE:
INSTRUCTIONS:
Spray the slow cooker with non-stick spray.
Add the chicken to the slow cooker.
Sprinkle over the ranch dressing and flip the chicken around until it's coated in the ranch mix.
In a medium sized bowl that is microwave safe, add the cream cheese. Heat the cream cheese in the microwave for 30-60 seconds or until soft.
Add the diced jalapenos, and fire roasted jalapenos, and half of the cheese. Stir with a spoon until smooth.
Spread the cream cheese mixture over the chicken evenly and sprinkle with remaining cheese.
Cook on HIGH for 3.5 - 4 hours or until the chicken shreds easily.
When the cooking time is up, shred the chicken with two forks right in the slow cooker.
Serve on slider buns with green onions sprinkled on top.
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The Magical Slow Cooker
Sarah Olson
Juicy Baked Jalapeno Popper Chicken
If you're looking to do something absolutely amazing with boneless skinless chicken breast, look no further than this jalapeño popper chicken!
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You can print out the recipe here:
This smothered and baked chicken recipe is a guaranteed family favorite. It features baked chicken breast topped off with a jalapeño popper cheese mixture, that tastes identical to a jalapeño popper!
Not only is this chicken recipe an excellent way to spruce up family dinners, but this jalapeño popper chicken is also gluten-free and keto-friendly!
Here's what you'll need to make it:
4 chicken breasts
1 tablespoon canola or avocado oil
1 1/4 teaspoon Kosher salt
1 teaspoon black pepper
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
4 slices thick-cut bacon, diced
6 jalapenos, seeded and diced
1 (8-ounce) block of cream cheese, softened
3/4 cup freshly grated Monterey Jack cheese, separated
1/2 cup freshly grated Mild Cheddar Cheese, separated
1 large egg, slightly beaten
Instructions
Preheat the oven to 375°F and have ready a 9x13 baking dish.
Place the chicken breasts in a ziptop bag (or sandwich in between two sheets of wax paper) and pound them out one at a time using a rolling pin or mallet. Begin at the thick end, and continue until the chicken is of even thickness, about a 1/2 thick.
Pat the chicken dry with paper towels and transfer a work surface. Drizzle the chicken with the oil and season evenly with salt, pepper, garlic powder, and onion powder. Rub all over to adhere. Set aside.
Place a skillet over medium-high heat and bring to temperature. Add the bacon and cook for about 6-8 minutes, stirring often. Transfer the bacon to a paper towel-lined plate.
Add the chicken to the skillet (taking care not to overcrowd the pan and cooking in batches as needed) and sear for 3 minutes on one, then flip, and cook 2 minutes more. Transfer the chicken to the casserole dish and set aside.
Add the diced jalapeños to the pan and sauté for 3 minutes, stirring often.
Transfer the softened jalapenos, along with the bacon to a medium-sized mixing bowl. Add the cream cheese, 1/2 cup of Monterey Jack cheese, 1/4 cup of Cheddar, and the egg. Use a handheld mixer at medium-high speed (or a whisk) to mix the ingredients.
Divide the mixture (about 2 large dollops) evenly over the tops of the chicken breasts. Top with the remaining 1/4 cup of Monterey Jack and 1/4 cup of Cheddar. Bake for 25 minutes, or until the chicken is completely cooked through. Serve and enjoy!
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