I love any recipe where I get to experiment with turning a fan favorite appetizer into a full blown meal. This casserole packs just the right amount of punch from the jalapeno peppers, bolstered by a creamy, cheesy sauce. If you like jalapeno poppers, then you’ll really love this casserole version! Plus, it’s ready in about 30 minutes from start to finish.
What you’ll need:
- 2 cups cooked chicken (I opted for a bag of Perdue Short Cuts chicken…super easy for busy nights!)
- 3 cups pasta (I used Dreamfields Healthy Carb Living rotini)
- 2 jalapeno peppers
- 2 cups shredded cheddar cheese
- 2/3 cup milk
- 8 oz. cream cheese
- 1/2 cup panko breadcrumbs
Start by preheating your oven to 350 degrees. Boil a pot of water and cook the pasta according to the directions on the box. While that is cooking, chop up your chicken and the two jalapeno peppers.
In a large pot over medium heat, melt the cream cheese, milk and 2 cups of cheddar cheese. Mix often until combined.
Once your sauce is combined, toss in the chicken, jalapeno peppers, and the pasta. Pour the mixture into a 9 x 13 casserole dish.
Top the casserole with the breadcrumbs and you’re ready to get it into the oven.
Bake the casserole at 350 degrees for 20 minutes until it’s nice and bubbly. If your breadcrumbs aren’t quite golden brown, hit it with the broiler for 2 minutes until crispy.
This creamy casserole is perfect for a fall or winter meal. It’s not too spicy, but has just enough of a kick. Enjoy!