Monday, January 5, 2015

Jalapeno Popper Chicken Casserole

Serves: 8

I'm warning you, before you make it, this is highly addictive.  Creamy, yummy and just delicious. You have been warned.  Proceed with caution. 

3 large chicken breasts, cooked and cubed
3 slices bacon, crumbled
1 onion, chopped
2 jalapenos, seeded, deveined and diced
2-3 cloves garlic, chopped
1 (8-ounce) package cream cheese, softened (I used reduced fat)
1/2 cup plain Greek yogurt (or mayonnaise)
4 oz cheddar cheese, shredded
1/3 cup Parmesan cheese, grated

For the topping:
1/2 cup crushed butter crackers (1/2 sleeve)
1/2 cup Parmesan cheese, grated
4 tbsp butter, melted

Preheat oven to 375*F. Spray a 9 x 13 baking dish with cooking spray.

Cook bacon in a large skillet until done, but not too crisp; using a slotted spoon, remove to a paper towel lined plate and reserve. 

Add onion and jalapenos to the same skillet and saute until onion starts to soften. Add garlic and cook 1-2 minutes longer.

Stir in cream cheese, yogurt, cheddar cheese and Parmesan until mostly melted and combined; stir in chicken and bacon. 

For the topping: mix together crushed crackers, cheese, and melted butter. Sprinkle on top of casserole. Bake 25-35 minutes or until casserole is hot and bubbly and topping is brown. If the topping gets too dark before it's done, cover with foil. Serve warm.

No comments:

Post a Comment