Jalapeno Popper Chicken Casserole

This Jalapeno Popper Chicken Casserole formula joins the scrumptious kind of jalapeno popper plunge without hardly lifting a finger of a chicken pasta meal. Top with bacon and cheddar and you have a supper that will be a hit with your loved ones.

 

My most youthful child isn't that enamored with chicken, so I cook the chicken and the bacon together. This permits the chicken to assume the kind of the bacon making it more tantalizing to my fastidious eater. Tricky? Perhaps, however it is viable! Cooking the chicken and bacon together additionally saves time and just dirties one container. Cut both the chicken and bacon in reduced down pieces prior to adding them to the skillet, so they are finished cooking in the time it takes to heat up the pasta.

 

You can make this chicken pasta goulash formula early and either refrigerate it or cooler for as long as a month. Utilize a dispensable aluminum dish container. Follow the entirety of the means through stage 8. At that point as opposed to heating it, cover the skillet with foil and store it in the fridge for a day or in the cooler for as long as a month.

 

 

Ingredients

• 1 pound bacon cooked and crumbled
• 6 Jalapeno Peppers deseeded, and diced
• 2 - 8 oz packages of cream cheese softened at room temperature.
• 1 pound boneless/skinless chicken cut into bite-size pieces
• 6 green onions thinly sliced
• 1 cup sour cream
• 16 ounces rotini pasta
• 2 cups Mexican Cheddar Jack Shredded Cheese divided

 

 

Instructions

1. Grease a 12 x 9 casserole dish.
2. Cook pasta according to package directions.
3. 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.
4. Dice the peppers and slice the onions.
5. 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.
6. 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).
7. Spoon the jalapeno mixture over the top of the pasta. Gently stir to coat the pasta.
8. Top with remaining ½ cup of cheese. Sprinkle the extra bacon piece, onion slices, and jalapeno slices over the top.
9. Bake at 350 degrees for 20 minutes.

 

 

 

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