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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:

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.

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In a large pot over medium heat, melt the cream cheese, milk and 2 cups of cheddar cheese. Mix often until combined.

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Once your sauce is combined, toss in the chicken, jalapeno peppers, and the pasta. Pour the mixture into a 9 x 13 casserole dish.

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Top the casserole with the breadcrumbs and you’re ready to get it into the oven.

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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.

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This creamy casserole is perfect for a fall or winter meal. It’s not too spicy, but has just enough of a kick. Enjoy!

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