Jalapeno Popper Chicken Casserole

50 minServes 12

A creamy casserole of rotini, chicken, bacon, and jalapeños bound with cream cheese and sour cream, topped with Cheddar Jack cheese.

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prepPreheat oven to 350°F / 175°C
prepGrease a 12 × 9 in / 30 × 23 cm casserole dish
450 g boneless, skinless chicken, cut into bite-size pieces	Cook chicken & bacon until done, blot fat	Drain pasta, place in dish, add chicken & bacon, spoon sauce over, stir to coat	Top with remaining cheese, bacon, onions & jalapeños	Bake 350°F / 175°C, 20 min
450 g bacon, cooked and crumbled
450 g rotini pasta	Cook pasta per package directions
2 × 225 g packages cream cheese, softened	Whisk cream cheese, sour cream, milk, cheese, jalapeños & most onions
240 ml sour cream
240 ml milk
170 g Mexican Cheddar Jack shredded cheese (for the sauce)
6 jalapeño peppers, deseeded and diced
6 green onions, thinly sliced (divided)

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