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Spice up dinner time with this creamy Jalapeño Popper Casserole! Packed with tender chicken, melty cheese, and just the right kick of heat, it’s hearty and so easy to make. Delicious comfort food with a spicy twist!

Overhead shot of jalapeño popper casserole in a baking dish with wooden serving spoon. Overhead shot of jalapeño popper casserole in a baking dish with wooden serving spoon.

Reasons You’ll Love This Recipe

  • Bold and Flavorful: This is the perfect combination of creamy and cheesy with savory chicken and bacon. I especially love the spicy kick from jalapeños.
  • Easy to Make: Simple ingredients and easy steps make this jalapeño casserole a breeze to prepare in just 10 minutes.
  • Comforting: Warm, cheesy, and filling! This dish checks all the boxes for a cozy dinner. Pair it with my amazing Mexican corn salad and black beans for a complete meal. It’s also wonderful served over white rice.

What’s in Jalapeño Popper Casserole?

Just a handful of simple ingredients are needed for this jalapeno popper casserole recipe! In fact, you probably have most of them in your kitchen. Scroll to the recipe card for all the measurements.

  • Bacon: Adds a savory, smoky flavor and a tasty crunch to the dish.
  • Shredded Chicken: Using pre-cooked chicken makes this dish quick and easy to put together. I like to use rotisserie chicken!
  • Jalapeño Peppers: The star of this recipe!
  • Cream Cheese: Provides a rich and creamy base for the casserole. Be sure to soften it to room temperature so it mixes easily.
  • Whole Milk: Helps to thin out the cream cheese mixture.
  • Garlic Powder: For savory flavor.
  • Paprika: Adds a smoky, slightly sweet taste.
  • Salt and Black Pepper: Balances and brings out the flavors.
  • Sharp Cheddar Cheese: Adds the perfect melty top.
  • Green Onion: Adds a pop of color and flavor.
Overhead shot of labeled ingredients. Overhead shot of labeled ingredients.

How to Make Jalapeño Popper Casserole

This recipe is simple to prep with just a few ingredients, making it ideal for busy weeknights or when you’re craving a delicious meal with minimal effort. If you love traditional jalapeño poppers, you’re going to love this casserole version.

  1. Mix: Preheat oven to 400ºF and then spray a 2-quart casserole dish with cooking spray. In a large mixing bowl, use a hand mixer to mix the cream cheese, milk, garlic powder, paprika, salt, and pepper together.
  2. Stir: Add the cooked chicken, ¾ cup bacon, and 1 cup diced jalapeños into the cream cheese mixture.
  3. Assemble: Spread the mixture into the prepared baking dish, then sprinkle the top it with the cheddar cheese, ½ cup bacon, and ½ cup jalapeños.
  4. Bake: Place in oven and bake for 20-25 minutes, until the casserole is heated through and the cheese is bubbly and melted on top. Remove from the oven, let the casserole rest for 5 minutes, then top with the green onions, and serve.
Angle shot of someone using a hand mixer to mix cream cheese, milk, garlic powder, paprika, salt and pepper. Angle shot of someone using a hand mixer to mix cream cheese, milk, garlic powder, paprika, salt and pepper.
Angle shot of cooked chicken, jalapeños, and bacon in a bowl. Angle shot of cooked chicken, jalapeños, and bacon in a bowl.
Angle shot of the chicken and cream cheese mixture spread into the bottom of a baking dish. Angle shot of the chicken and cream cheese mixture spread into the bottom of a baking dish.
Angle shot of the cheese bacon and jalapeños sprinkled over the top of the chicken and cream cheese mixture. Angle shot of the cheese bacon and jalapeños sprinkled over the top of the chicken and cream cheese mixture.

Tips and Variations

Here are some helpful tips and ways to make this jalapeno popper chicken casserole recipe your own! I know your family will love it just as much as mine does!

  • Spice It Up: You can add more jalapeños if you want more heat in the casserole. 
  • Swap the Protein: Cooked turkey or pork can be used in place of the chicken.
  • Make Ahead: This casserole can be assembled and stored in the fridge for up to 2 days before baking or in the freezer for up to 2 months before baking. Bake the refrigerated casserole at 400 ºF, covered with foil, for 30 minutes. Remove the foil and bake an additional 5 minutes until the cheese is bubbly and golden. 
  • To Bake From Frozen: For frozen casserole, bake at 400 ºF, covered with foil, for 50-60 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.

Close up shot of a scoop of Jalapeño popper casserole being lifted out of the baking dish. Close up shot of a scoop of Jalapeño popper casserole being lifted out of the baking dish.

How to Store and Reheat Leftovers

You’re lucky if you have leftovers! This jalapeño popper casserole is great for quick lunches the next day or through the week.

  • Fridge: You can store any leftovers in the fridge if you put them in an airtight container. They will last up to 3 days. 
  • Freezer: You can also store it in the freezer for up to 2 months.
  • Reheat: When you are ready to eat it, cover it with foil and bake for about 20 minutes at 350ºF. You can also rewarm individual servings in the microwave.

Overhead shot of plated jalapeño popper casserole. Overhead shot of plated jalapeño popper casserole.

More Delicious Casserole Recipes

Nothing beats an easy casserole! They’re warm, satisfying, and easy to whip up. If you’re looking for more dinner ideas, take a look at my full collection of casserole recipes!

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  • Preheat oven to 400 degrees Fahrenheit and spray a 2 qaurt baking dish with cooking spray.

  • In a large mixing bowl whisk the cream cheese, milk, garlic powder, paprika, salt, and pepper together.

  • Mix the cooked chicken, ¾ cup bacon, and 1 cup diced jalapeños into the cream cheese mixture.

  • Spread the mixture into the prepared baking dish and top it with the cheddar cheese, ½ cup bacon, and ½ cup jalapeños.

  • Bake for 20-25 minutes, until the casserole is heated through and the cheese is bubbly and melted on top.

  • Remove from the oven, let the casserole rest for 5 minutes, top with the green onions and serve.

Calories: 911kcalCarbohydrates: 7gProtein: 55gFat: 72gSaturated Fat: 28gPolyunsaturated Fat: 10gMonounsaturated Fat: 27gTrans Fat: 0.1gCholesterol: 214mgSodium: 1798mgPotassium: 652mgFiber: 1gSugar: 3gVitamin A: 1239IUVitamin C: 26mgCalcium: 468mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.