Jalapeño Popper Chicken Casserole
Hi, I’m Lauren!
Made with 
12 ounces, diced
Bacon
1.5 pounds, cubed
Boneless, Skinless Chicken Breasts
1/2 teaspoon
Salt
1/4 teaspoon
Pepper
12 ounces, diced
Bacon
1.5 pounds, cubed
Boneless, Skinless Chicken Breasts
1/2 teaspoon
Salt
1/4 teaspoon
Pepper
5 cups
Cauliflower Rice
2 cloves, minced
Garlic
5 ( 4 diced, 1 sliced)
Jalapeño Pepper
1 cup
Heavy Cream
16 ounces
Cream Cheese
8 ounces, shredded
Sharp White Cheddar Cheese
Prepare your ingredients before you begin. Preheat oven to 350F.
1
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Cook bacon. Remove w/ a slotted spoon to a paper towel-lined plate. Drain all but 1T grease.
2
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Add chicken to pan. Cook until no longer pink in center. Add to casserole dish with cauliflower rice
3
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Add garlic & peppers to the pan. Cook 2-3 minutes. Slowly pour in cream. Cook 1-2 minutes.
4
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Add cream cheese and 1 cup of cheddar. Whisk until melted and smooth.
5
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Pour sauce into casserole with all but 1/2 cup of the bacon. Stir to combine.
6
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Top with remaining cheese, bacon, and sliced jalapeno peppers. Bake for 35 minutes, uncovered.
7
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Serve hot and enjoy!
8
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