Chicken in a creamy cheesy sauce with pieces of jalapeno and loads of bacon. This keto Jalapeño Popper Chicken Casserole is one of the best casseroles ever.
Combine the casserole ingredients (except the chicken) in a large bowl. Mix until smooth. Fold in the cooked chicken.
Put into a greased casserole dish. Top with the reserved cheddar, bacon, and sliced jalapenos (if using).
Bake at 350 for 35 minutes or until bubbly and hot. Serve with a side salad.
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Notes
Nutrition: this casserole has 8 servings. Each serving has 2 NET carbs.To Reheat: warm up the jalapeno popper chicken casserole in the microwave or oven. I usually use the microwave for individual-sized servings instead of the entire meal. Otherwise, the oven is the way to go—350 degrees for 10-12 minutes. To Freeze: keep the casserole in an airtight container, and it will last 2-3 months in the freezer—Thaw before heating up and serving. Substitutions: you can swap the chicken for turkey, ground beef, or shredded pork. You can also swap the bacon for turkey bacon too. Prep Time: cook the chicken and keep it in the fridge until you are ready to make the casserole. Prepare the bacon ahead of time and keep it in the refrigerator. Chop up the jalapeno until ready to use.