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Jalapeno Popper Chicken Casserole Recipe

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This recipe for Jalapeno Popper Chicken Casserole, by , is from The Reid Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Vanessa Reid

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. boneless, skinless, chicken breast
1/2 tsp. garlic powder
8 oz. cream cheese, softened
1/2 lb. fresh jalapeño peppers (about 5-6 peppers)
4 oz. sharp cheddar cheese, grated
1/2 c. crumbled crispy bacon

Directions:
Directions:
Preheat the oven to 375º
Spray dish with cooking Spray

Lay chicken breasts flat in a casserole dish. Season them with the garlic powder then spread the cream cheese over them evenly.

Wash the jalapeño peppers and then cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.
Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time. Chicken is done when cooked through to an internal temperature of 165˚F. Enjoy!

Keto Friendly - serve over Cauliflower Rice.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You can cut the chicken in half and pound flat, chunks, or use chicken tenders in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
Dietary Considerations:

This recipe is naturally gluten free, low carb, and friendly for low carb and keto diets.

 

 

 

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