Jalapeno Popper Chicken Casserole
1 hr8 servings
A creamy pasta casserole with chicken, jalapeños, bacon, and melted cheese, baked until bubbly.
| prepPreheat oven to 350°F / 175°C | ||||
| prepGrease a casserole dish | ||||
| 6 slices bacon | Cook bacon until crisp, crumble & set aside | Pour into casserole, cover foil, bake 350°F / 175°C, 20 min | Remove foil, top with remaining bacon, cheese & sliced jalapeno | Bake uncovered 350°F / 175°C, 10 min |
| 1 small onion, chopped | Cook onion in bacon grease until soft | |||
| 1 garlic clove, minced | Add garlic, cook 1 min | |||
| 14 g butter | Add butter, melt, sprinkle flour & stir 1 min | |||
| 16 g flour | ||||
| 240 ml chicken broth | Whisk in broth & milk gradually | |||
| 240 ml milk | ||||
| 170 g cream cheese, softened and cut into 1-inch pieces | Add cream cheese, stir until melted | |||
| 115 g shredded Monterey Jack cheese | Stir in half Monterey Jack & half cheddar | |||
| 115 g shredded cheddar cheese | ||||
| 2 jalapenos, diced | Stir in diced jalapeno, chicken, pasta & reserved bacon | |||
| 300 g cooked shredded chicken | ||||
| 225 g penne pasta, cooked | ||||
| 1 jalapeno, sliced | ||||
| 3 slices bacon, crumbled (reserved from step 1) | ||||
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