Keto Jalapeño Popper Casserole
A creamy, cheesy casserole combining tender chicken, cream cheese, jalapeños, and bacon with only 4g net carbs per serving. Perfect for keto meal prep.
Ingredients
- 3-4 Boneless skinless chicken breasts (cubed, about 1.5 lbs total)
- ½ tbsp Garlic powder
- 8 oz Cream cheese softened
- ½ cup Heavy cream full-fat
- 5-6 Jalapeño peppers diced and seeded
- 2 cups Sharp cheddar cheese freshly shredded
- 6 slices Bacon cooked and chopped
- Nonstick cooking spray
Instructions
- Prepare Your Baking Dish: Preheat oven to 375°F. Spray a 9x13 inch casserole dish with nonstick cooking spray, coating the bottom and sides well.
- Layer the Chicken: Place cubed chicken in the bottom of the dish in a single layer, leaving a little space between pieces.
- Make the Cream Sauce: In a medium bowl, blend the softened cream cheese, heavy cream, and garlic powder using a hand mixer until completely smooth (about 2 minutes).
- Add the Layers: Pour cream cheese mixture over chicken and spread evenly. Sprinkle diced jalapeños over the cream sauce. Top with shredded cheddar cheese, covering the entire surface.
- Bake Until Golden: Place casserole in preheated oven and bake for 40-45 minutes, until chicken reaches 165°F internal temperature and cheese is melted and bubbly.
- Add the Bacon: Remove from oven and sprinkle cooked bacon crumbles over the top. Let rest for 5 minutes before serving.
Notes
Pro Tips: Always soften cream cheese to room temperature (about 1 hour on counter) before mixing to avoid lumps.
Cook bacon until extra crispy so it holds up better as a topping.
Don't skip the 5-minute resting time - it helps the sauce thicken perfectly. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in microwave for 2-3 minutes or in oven at 350°F covered with foil for 15 minutes.
Freezing: Wrap individual portions tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
Variations: For spicier version: Leave some seeds in jalapeños or add cayenne pepper to cream sauce.
For milder option: Substitute half the jalapeños with green bell peppers.
Try pepper jack or Monterey Jack cheese instead of cheddar.
Use chicken thighs instead of breasts for more moisture.
Cook bacon until extra crispy so it holds up better as a topping.
Don't skip the 5-minute resting time - it helps the sauce thicken perfectly. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in microwave for 2-3 minutes or in oven at 350°F covered with foil for 15 minutes.
Freezing: Wrap individual portions tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
Variations: For spicier version: Leave some seeds in jalapeños or add cayenne pepper to cream sauce.
For milder option: Substitute half the jalapeños with green bell peppers.
Try pepper jack or Monterey Jack cheese instead of cheddar.
Use chicken thighs instead of breasts for more moisture.
