This Keto Chicken Jalapeno Popper Casserole with bacon is what easy, low carb dinner is all about! Shredded chicken breasts covered in a fabulous combination of cream cheese, heavy cream & garlic with layered Jalapeno peppers topped with cheddar cheese & bacon. Keto comfort food with 3.1 net carbs!
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Because some days – even hot Mississippi summer days – you need a casserole. Yesterday was one of those days.
My intention for this recipe was to create a chicken casserole that was worth its weight in multiple family dinner meals – but since everyone went back for seconds guess who didn’t have leftovers?
I’ll take it as a big win for my recipe & a significant loss for my lazy Sunday plans. Before you rush to the recipe – here are a few details you’ll want to know.
Keto Chicken Jalapeno Popper Casserole
Shredded Chicken: I boiled a value-sized pack of 6 extra large chicken breasts & of course, that was too much! So like a good meal prepper- I stored the leftovers in a ziplock bag & instructed my girls not to complain about being hungry for at least two days as they could prep themselves salads, soups or eat the chicken straight out of the bag – which is what happened.
We were in a hurry to eat – as usual – so I used my hand mixer to shred the boiled chicken breasts right in the pot. (It was so easy!) Lylah Kate wanted to give them an ice bath first which I knew was a little extra so I talked her out of it by “allowing” her to pretty much cook the rest of the meal. #MomGoals
The Jalapenos Almost Killed Me
Well, not literally, but the force was strong with these jalapeño peppers! As in, breathing the air around them brought tears to my eyes! So BE CAREFUL if you’re using fresh. Seriously, you may want to glove up before handling these! At the very least – wash your hands thoroughly after handling/slicing! I recruited my husband to slice & de-seed – which also works:) FYI: They did not over-power the casserole after baking.
Instructions & Steps – Keto Chicken Jalapeño Popper Casserole
Fry the bacon first – try not to eat it while you’re cooking. If you’re successful at this, please let me know how you do it:)
Next, boil & shred 4-6 chicken breasts or use a Rotisserie chicken if you’re in a time crunch – you’ll need around 4 cups of shredded chicken.
CAREFULLY – rinse & slice the jalapenos – & remove the seeds. For more heat – leave them in! Then wash your hands. Twice.
Shred the cheddar – to avoid added carbs. No, this is not mandatory – but if you’re counting carbs – block cheese has less than pre-shredded (shredded cheese had additives to make it last longer) plus it comes out cheaper & it melts better!
Now, locate a clean mixing bowl & combine cream cheese, chicken stock, heavy cream & garlic. Add salt & pepper to taste.
Layer your favorite casserole dish with the shredded chicken. Then cover with the cream cheese mixture.
Next comes the jalapeño slices. We sliced fresh jalapeños into strips, but slices will work too! So will jalapeños from a jar!
Finally, top with cheddar & bacon & bake for 20 minutes – Enjoy!Print
This Keto Chicken Jalapeno Popper Casserole with bacon is what easy, low carb dinner is all about! Shredded chicken breasts covered in a fabulous combination of cream cheese, heavy cream & garlic with layered Jalapeno peppers topped with cheddar cheese & bacon. Keto comfort food with 3.1 net carbs and 11 WW SmartPoints.
- 6 Chicken Breasts
- 5 Slices Bacon
- 4 Jalapeno Peppers
- 8 Ounces Cream Cheese
- 1 Cup Shredded Cheddar
- 1 Cup Heavy Cream
- 1/4 Cup Chicken Stock
- 1 Garlic Clove
- Preheat the Oven to 375
- Fry bacon & set aside to crumble.
- Boil & shred 4-6 chicken breasts or use a Rotisserie – you’ll need around 4 cups of shredded chicken
- Rinse & slice the jalapeños – & remove the seeds
- Shred the cheddar – to avoid added carbs. Not mandatory – but when you use block cheese it comes out cheaper with fewer carbs & it melts better!
- Now, locate a clean mixing bowl & combine cream cheese, chicken stock, heavy cream & garlic.
- Add salt & pepper to taste.
- Layer a casserole dish with shredded chicken. Then cover with the cream cheese mixture.
- Next comes the Jalapeño slices.
- Top with cheddar & bacon & bake for 20 minutes – Enjoy!
11 WW SmartPoints
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Keywords: casserole, keto, low carb, easy dinner, Weight Watchers, dinner
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