Jalapeno Popper Chicken Casserole Recipe
This skillet jalapeno popper chicken casserole has all of your favorite popper ingredients - it's creamy and delicious with chicken, sausage, peppers, onion, and ooey-gooey melty cheese! Make it spicy or mild. (p.s. This casserole is gluten-free, low carb, has no sugar added, and it's keto friendly too!)
Equipment
- 12" cast iron or oven-proof skillet (A baking dish may be used. Prepare in a skillet then transfer to a skillet.)
Ingredients
- 24 ounces diced cooked chicken (I used a frozen bag of pre-cooked roasted chicken, thawed - rotisserie chicken works too.)
- ½ pound pork sausage
- 1 cup onion (chopped)
- 1 cup green bell pepper (diced)
- ½ to ¾ cup jalapeno pepper (chopped, reserve ⅛ cup)
- 8 ounces mushrooms (sliced)
- ½ teaspoon garlic (minced)
- 1 cup sour cream
- 4 ounces cream cheese (softened)
- 8 ounces pepper jack cheese (shredded, reserve half for the top)
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon cumin
Instructions
- In a 12" ovenproof skillet over medium heat, brown pork sausage. Remove from pan and keep warm.
- Add onion, bell pepper, jalapenos, and mushrooms to the pan. Cook until vegetables are soft (approximately 5 to 7 min). Add garlic and saute for 1 minute.
- Reduce heat to low and add meat back to the pan. Add sour cream, cream cheese, half of the jack cheese, salt, pepper, and cumin. Stir until it is well mixed—top with remaining ⅛ cup of jalapeno peppers and cheese.
- Bake at 350℉ for 20 to 30 minutes, or until the cheese is bubbly.
Video
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- Serve warm while cheese is nice and melty. The casserole can be eaten on its own or served in tortillas, over rice, with a side salad, or with fresh steamed vegetables.
- Jalapenos mellow out after cooking so this casserole is on the mild side. If you prefer more heat, add more jalapenos or add them raw as a garnish at the end for the most spice. Adjust to your tastes!
- Using precooked chicken makes this recipe go much quicker. If you don't have precooked chicken, you can saute diced chicken in the pan with a bit of olive oil until done. Remove and continue with cooking the sausage.
- If you would like to pre-prep this meal, pre-cook the chicken and sausage and store it in an airtight container (the same container is fine). At the same time, your chicken and sausage are cooking, prep your vegetables. Store vegetables in a plastic bag until ready for use. You can also grate your cheese in advance too.
- If you don't have an oven-proof skillet you can cook everything in a skillet then transfer it to a casserole dish.
Nutrition
Calories: 463kcalCarbohydrates: 7.2gProtein: 34.4gFat: 23.8gCholesterol: 133mgSodium: 794mgFiber: 1.2gSugar: 2.7g
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