Keto Jalapeño Popper Chicken Casserole with Bacon

Why You’ll Love This Recipe

• All the jalapeño popper flavors—creamy, cheesy, smoky bacon—baked into a hearty, satisfying casserole.
• Keto-friendly and naturally gluten-free with no thickeners or breadcrumbs.
• Weeknight-easy: uses rotisserie or leftover chicken and bakes in one dish.
• Customizable heat level—seed jalapeños for mild or leave some seeds for extra kick.

Grocery List

• Produce: 4 fresh jalapeños, 2 green onions (optional cilantro for garnish)
• Dairy: Cream cheese (8 oz), sour cream (1/2 cup), heavy cream (1/3 cup), sharp cheddar (2 cups shredded)
• Pantry: Cooked shredded chicken (2 lb), bacon (8 slices), garlic powder, onion powder, smoked paprika, kosher salt, black pepper, cooking spray or butter

Full Ingredients

Chicken + Creamy Base

• 2 lb cooked shredded chicken (rotisserie or poached; about 6 cups packed)
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup heavy cream
• 1 cup shredded sharp cheddar (from the total 2 cups)
• 2 jalapeños, diced (seeds removed for mild, or keep some for heat)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Topping & Garnish

• 1 cup shredded sharp cheddar (remaining)
• 8 slices bacon, cooked and crumbled, divided
• 2 jalapeños, thinly sliced into rounds
• 2 green onions, thinly sliced (for garnish)
• Cooking spray or 1 tsp butter to grease the dish

Step-by-Step Instructions

Step 1: Heat the oven and crisp the bacon

Preheat the oven to 375°F with a rack in the center. Cook the bacon in a large skillet over medium heat until evenly crisp, about 8 minutes, turning as needed. Transfer to a paper towel–lined plate to drain, then crumble. Reserve half for mixing into the casserole and half for topping.

Step 2: Prep the jalapeños

Slice two jalapeños into thin rounds for the top. Dice the remaining two. For a milder dish, remove seeds and membranes; for more heat, leave some in. Wash hands well after handling.

Step 3: Make the creamy cheddar mixture

In a large bowl, whisk the softened cream cheese, sour cream, and heavy cream until completely smooth and spoonable. Whisk in the garlic powder, onion powder, smoked paprika, salt, and pepper. Stir in 1 cup of the shredded cheddar. If the mixture seems very stiff, whisk in 1–2 tablespoons additional heavy cream to loosen.

Step 4: Fold in chicken and assemble

Fold the shredded chicken, diced jalapeños, and half the crumbled bacon into the creamy mixture until everything is evenly coated. Lightly grease a 9×13-inch baking dish. Spread the mixture into the dish in an even layer. Sprinkle the remaining 1 cup cheddar over the top and arrange the jalapeño rounds attractively.

Step 5: Bake until bubbling

Bake uncovered at 375°F for 22 minutes, until the edges are bubbling and the center is hot (an instant-read thermometer inserted in the center should read at least 165°F).

Step 6: Broil for a bronzed top

Scatter the reserved crumbled bacon over the top. Switch the oven to broil and place the dish on the upper-middle rack. Broil for 3 minutes, watching closely, until the cheese is lightly browned and the jalapeño rounds are just blistered.

Step 7: Rest, garnish, and serve

Let the casserole rest for 5 minutes so it sets slightly. Garnish with sliced green onions. Spoon into bowls or onto plates and enjoy.

Pro Tips

• Rotisserie shortcut: Use a store-bought rotisserie chicken. You’ll need about 2 lb of meat once removed from the bones and skin.
• Soften cream cheese fast: Microwave the block (unwrapped) on a plate for 20–30 seconds to avoid lumps.
• Keep bacon crisp: Add most of the bacon at the end (before broiling) so it stays crunchy.
• Control the heat: Seed jalapeños for mild; keep some seeds/membranes for medium spice; add a pinch of cayenne for extra kick.
• Perfect texture: If the mixture seems dry, whisk in an extra tablespoon or two of heavy cream before baking.

Variations

• Ranch popper casserole: Add 2 tsp dry ranch seasoning with the spices and reduce salt to 3/4 tsp.
• Cauli-boost: Fold in 2 cups steamed and well-squeezed cauliflower rice for extra volume without many carbs; bake 3–5 minutes longer.
• Chipotle-smoky: Stir in 1–2 tsp minced chipotle in adobo with the spices for deep, smoky heat.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F for 12–15 minutes or until hot. Freeze tightly wrapped (unbaked or baked) for up to 2 months. If baking from chilled, bake at 375°F for 28–30 minutes. If frozen, thaw overnight in the refrigerator, then bake 30–35 minutes until hot and bubbly. Add bacon just before the final broil so it stays crisp.

Nutrition (per serving)

Approximate values for 1 of 6 servings: 650 calories; 45 g fat; 55 g protein; 6 g total carbs; 1 g fiber; 5 g net carbs. Values will vary based on exact ingredients.