Jalapeno Popper Chicken Dip Casserole

Cook Time
35 mins

Calories
588

Serving Size
12

Carbs
32.5

Fat
38.8

Protein
25.9

log in to bookmark print it

It's a dip... or a casserole... or a "casse..dip"...

1 pound boneless/skinless chicken, cut into bite-size pieces
1 pound bacon, cooked and crumbled
16 ounces rotini pasta ( you can use gluten-free noodles to make this gluten-free)
2 – 8 oz packages of cream cheese, softened at room temperature.
1 cup sour cream
2 cups Mexican Cheddar Jack Shredded Cheese, divided
6 Jalapeno Peppers, deseeded and diced
6 green onions, thinly sliced

Grease a 12 x 9 casserole dish.
Cook pasta according to package directions.
While the pasta is cooking, cut the bacon and chicken into bite-size pieces. Then cook the bacon and chicken together in a large skillet. Cook until the chicken in cooked through and the bacon is crispy. Remove to a plate and blot the excess fat away.
Dice the peppers and slice the onions.
In a medium bowl, combine the cream cheese, sour cream, 1½ cups of Cheddar jack cheese, diced Jalapeno peppers, and most of the sliced onions (save a few for the top). Stir to thoroughly combine ingredients.
Once the pasta has been drained, place it in the casserole dish. Add the cooked chicken and bacon (save a little of the bacon for the topping if you wish).
Spoon the jalapeno mixture over the top of the pasta. Gently stir to coat the pasta.
Top with remaining ½ cup of cheese. Sprinkle the extra bacon piece, onion slices, and jalapeno slices over the top.
Bake at 350 degrees for 20 minutes.

related recipes

submit a recipe