Jalapeno Chicken Casserole
Spice up your dinner routine with this irresistible Jalapeño Chicken Casserole—a creamy, cheesy, and boldly flavorful dish that's perfect for weeknight meals or casual gatherings! Tender shredded chicken is folded into a luscious blend of cream cheese, sour cream, cheddar, and mozzarella, and punctuated by the zesty kick of pickled jalapeños and fresh green onions. Topped with golden, buttery panko breadcrumbs for a satisfying crunch, this casserole bakes to bubbly perfection in just 25 minutes. With its perfect balance of heat, creaminess, and texture, it's a crowd-pleaser that’s as easy to make as it is to devour. Serve it with a sprinkle of fresh cilantro for a hint of brightness and watch it disappear from the table! Keywords: Jalapeño Chicken Casserole, creamy chicken casserole, spicy casserole recipe, easy chicken dinner, jalapeño recipes.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 2 tablespoons olive oil
- 8 ounces cream cheese
- 0.5 cups sour cream
- 1 cups shredded cheddar cheese
- 1 cups shredded mozzarella cheese
- 0.5 cups pickled jalapenos
- 0.25 cups chopped green onions
- 0.5 cups panko breadcrumbs
- 2 tablespoons butter
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Season the chicken breasts with salt, black pepper, and garlic powder.
In a large skillet, heat the olive oil over medium heat. Cook the chicken breasts for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and shred or dice into bite-sized pieces.
In a medium bowl, mix together the cream cheese and sour cream until smooth and creamy.
Add the shredded chicken, shredded cheddar cheese, shredded mozzarella cheese, pickled jalapenos, and chopped green onions to the cream cheese mixture. Stir until well combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small pan, melt the butter over low heat. Stir in the panko breadcrumbs and cook for 1-2 minutes, until slightly golden and toasted.
Sprinkle the buttered breadcrumbs evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, until bubbling and golden on top.
Remove from oven and let cool for 5 minutes before serving.
Garnish with fresh cilantro if desired, and enjoy!
Nutrition Facts
Calories |
3542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.0 g | 305% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 5702 mg | 248% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 19.9 g | ||
| Protein | 290.5 g | 581% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 2128 mg | 164% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2241 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
