Made with your classic jalapeno popper ingredients and ready in a snap, this casserole will surely become your new favourite. Keto-friendly and super delicious. Make sure to give this casserole a try very soon, I promise you’ll love this!
This jalapeno popper casserole has mouthwatering layers of chicken, cream cheese, cheddar cheese, and bacon! My favourite weeknight dinner if I am aiming for keto and low-carb dinner. Family-friendly and pairs well with a simple side salad or your favourite greens for an easy and quick weeknight meal.
I always want an extra kick whenever I make this casserole. But if you are feeding your kids, just stick to the recipe for the right amount of heat. Rich and scrumptious, ready this casserole in a jiffy and pop in the oven. In no time you have the best, filling casserole on your dinner table!
Ingredients
6 slices chopped bacon
3 to 4 boneless, skinless chicken breasts cubed
½ tablespoon garlic powder
5 to 6 jalapeno peppers seeded and diced
2 c. shredded sharp cheddar cheese
8 ounces package cream cheese softened
½ c. heavy cream
HOW TO MAKE KETO JALAPENO POPPER CASSEROLE
Step 1: Prepare the oven. Preheat it to 375 degrees. Using nonstick cooking spray, grease a 9 x 13-inch casserole dish.
Step 2: At the bottom of the casserole dish, place the chicken in a single layer. Make sure to leave a bit of space between the chicken cubes.
Step 3: Mix the garlic powder with cream cheese, and heavy cream until well blended. Over the chicken, pour the mixture and top with diced jalapenos, then cheese.
Step 4: Place in the preheated oven and bake for about 40 to 45 minutes or until the chicken is done.
Step 5: Remove from the oven when done and top the casserole with the crumbled bacon. Serve right away. Enjoy!
Nutrition Facts:
Calories: 372, Net Carbs: 3 g