Skip the takeout and make this. Our deliciously easy recipe for the perfectly creamy chicken bake is loaded with three types of cheese, jalapeños, and bacon. Ready in under an hour!
It’s been a little crazy here with school starting soon, but in the best possible way. The garden is in full swing, and something unexpected happened—we’re swimming in jalapeños! I mean, it’s a great problem to have, but it definitely had me brainstorming in the kitchen.
When I think of jalapeños I automatically think of breaded poppers. You see, I have this thing for jalapeño poppers. You know the kind—creamy, cheesy, with that perfect spicy kick, all wrapped up in crispy bacon? They’re mine and Kenzi’s weakness. But you can’t live on appetizers alone, so I knew I had to come up with a way to turn that glorious flavor into a full family meal.
This Jalapeño Popper Chicken Bake isn’t just a recipe; it’s a solution to a problem many of us face: a bumper crop of something from the garden, or just a craving for a decadent meal when we don’t feel like counting calories-haha!
The Idea: Poppers, but for Dinner!
I wanted to capture all the things we love about jalapeño poppers in a simple dish. The key was keeping it easy, because let’s be real, weeknights are busy.
I started with some white meat chicken. I cut it into bite-sized pieces and gave it a quick pan-fry with seasonings. This step is a little extra, but it’s totally worth it for the added flavor and texture. Don’t skip it!
Then came the magic- dairy, and lots of it (did you know I am lactose intolerant?). I mixed cream cheese with sour cream, and spices. This creates the base of our cheesy sauce. For the melty goodness, I tossed in a mix of Monterey Jack and Pepper Jack cheese. The Pepper Jack adds that subtle, but delicious, kick.
Now, for our fresh harvest! I sliced up some of our homegrown jalapeños. If you don’t have your own, don’t worry—store-bought are perfectly fine. We also added a can of green chilis for extra flavor without too much heat.
I seasoned everything with our go-to spices—garlic powder, onion powder, a little paprika, and of course, salt and pepper.
But, the magic was the RITZ cracker topping that I tossed with some cheese. Then, I poured melted butter over the top to seal the deal. And you can’t forget the crispy, crumbled bacon. It’s just non-negotiable, right?
The Final Result
Once everything was combined with the chicken, it all went into a baking dish. The smell as it cooked was absolutely incredible! The end result was a bubbly, golden-brown casserole that was pure comfort food.
This dish is a perfect example of turning a favorite appetizer into a filling main course. It uses simple ingredients, and if you can use fresh produce from your garden, even better! It’s one of those recipes that proves you can be creative in the kitchen.
So if you have a love for all things cheesy and spicy, or you’re just looking for a new weeknight dinner idea, give this a try! Let us know how it goes in the comments. We’re always looking for new ways to make our favorite foods a little more savvy!
FAQs for Our Jalapeño Popper Chicken Bake
Can I make this dish with canned or jarred jalapeños? Absolutely! Fresh jalapeños are great, especially from the garden, but canned or jarred ones will work just fine. They’re a great pantry staple and can save you a little prep time, too.
Is this dish really spicy? How can I control the heat? The spice level is totally up to you! The heat comes mostly from the seeds and the white membrane inside the jalapeños. To make it milder, just remove all the seeds and the white “ribs.” For more heat, you can leave some of the seeds in. We find that the amount we used gives a nice, manageable kick that the whole family can enjoy.
What’s the best way to cook the chicken for this recipe? We recommend pan-frying it first for the best texture and flavor. However, to save time and money, you could also use leftover chicken from another meal, or even a rotisserie chicken from the grocery store. Just shred it up and you’re good to go!
Can I use different cheeses? Yes! This recipe is very flexible. We love the combination of Monterey Jack and Pepper Jack for the flavor and how well they melt, but you could easily use sharp cheddar, a Mexican blend, or even Colby Jack. Use whatever you have in the fridge to keep things thrifty!
How do you store and reheat leftovers? This casserole makes great leftovers! Just pop the cooled dish into an airtight container and store it in the fridge for up to 3-4 days. To reheat, you can use the microwave for a quick meal, or for a more even heat and to keep the bacon from getting soggy, use the oven or a toaster oven until it’s warmed through and bubbly.
Recipes that use Jalapeños
- Cucumber Salsa
- Corn Pudding
- Mexican Street Corn Salad
- Jalapeno Cheddar Corn Muffins
- Light Jalapeno Popper Dip
Jalapeño Popper Chicken Bake
Equipment
- 3-quart white oval baker
- Oven
- cutting board & knife
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 2 pounds white meat chicken cubed
- salt & pepper to taste*
- 12 ounces cream cheese room temperature
- 1 cup sour cream room temperature
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon paprika
- 3 jalapenos seeded, and sliced
- 8 ounces Monterrey jack cheese shredded, divided
- 8 ounces pepper jack cheese shredded, divided
- 4 ounces green chilis
- 3.8 ounces RITZ Crackers crushed
- 4 tablespoons butter melted
- 5 slices bacon *cooked, and chopped
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken and season generously with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- While the chicken is cooking, in a large bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, salt, and paprika. Stir until the mixture is smooth and well-combined.
- To the cream cheese mixture, add the cooked chicken, sliced jalapeños, and the drained green chilis. Reserve a half-cup of both the Monterey Jack and Pepper Jack cheese for the topping. Add the remaining cheese to the bowl and stir everything until the chicken is fully coated in the creamy sauce.
- Spread the chicken and sauce mixture evenly into your prepared baking dish.
- In a separate small bowl, combine the crushed Ritz crackers with the melted butter. Stir to combine. Sprinkle this cracker mixture evenly over the top of the chicken bake.
- Sprinkle the reserved shredded cheeses over the top of the cracker topping. Finish by sprinkling the cooked and crumbled bacon over everything.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown.
Can canned chicken be used & if so, how many cans are equivalent to 2#’s fresh chicken?
Hello, two cups is about 2, 12.5 ounce cans-drained.