Jalapeño Popper Chicken Biscuit Casserole
Jalapeño Popper Chicken Biscuit Casserole is filled with a cream cheese sauce, shredded chicken, homemade biscuit bites, and topped with bacon and jalapeños until nice and bubbly. This is the ultimate game day or weekday meal!
Jalapeño Popper Chicken Biscuit Casserole is filled with a cream cheese sauce, shredded chicken, homemade biscuit bites, and topped with bacon and jalapeños until nice and bubbly. This is the ultimate game day or weekday meal!
- 1 large egg
- 1/4 cup water
- 1/2 cup skim milk
- 4 oz. 1/3 less fat cream cheese ( room temperature)
- 1 (10.5 oz.) can healthy request cream of chicke condensed
- 1 (4 oz.) can diced jalapeã±os
- 1 oz. shredded monterey or cheddar cheese ( i use monte
- 2 cups skinless boneless, cooked chicken breast, shredded or rotisserie chicken
- 1 cup self rising flourâ ( i use gold medal)
- 1/2 cup non fat plain greek yogurtâ ( i use chobani)
- 8 slices al fresco chicken bacon or 6 slices turkey bacon cooked and torn into pieces
- 1 tbsp diced jalapeã±os
- Carbohydrate 0.0641666666666667 g
- Cholesterol 35.25 mg
- Fat 0.828333333333333 g
- Fiber 0 g
- Protein 1.04833333333333 g
- Saturated Fat 0.25825 g
- Serving Size 1 1 Serving (18g)
- Sodium 12.0616666670006 mg
- Sugar 0.0641666666666667 g
- Trans Fat 0.138916666666667 g
- Calories 12 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a saucepan combine, cream cheese, diced jalapeños (leaving 1 Tbsp aside for the top of the casserole) and cream of chicken soup and cook over medium to low heat. Stir until cream cheese is melted and well combined. Then gradually add milk.
- Add Monterey cheese and stir until cheese is melted.
- Fold in cooked chicken. Stir until well combined. Remove from heat and pour into a large mixing bowl.
- To make biscuits: In a large mixing bowl combine, flour, water, non-fat Greek yogurt and egg. Mix well until dough is formed. Roll dough into 1/2 inch bite-size biscuits.
- Fold biscuit bites into the cheese/chicken sauce.
- Spray a 9x13 baking dish with non-stick cooking spray. Pour mixture into prepared baking dish.
- Sprinkle with cooked bacon pieces and remaining diced jalapeños.
- Bake for 30-35 minutes or until bubbly and the biscuit bites are completely cooked through.
Jalapeño Popper Chicken Biscuit Casserole: A Weeknight Winner
Let's be honest, weeknights are crazy. Between work, errands, homework (if you have kids, bless your heart!), and the ever-present demands of life, finding time to cook a delicious, satisfying meal can feel impossible. But what if I told you there's a recipe that’s both incredibly flavorful and surprisingly easy to whip up, even on the busiest of evenings? This Jalapeño Popper Chicken Biscuit Casserole is that recipe. It's my go-to when I need a comforting meal that feels special without requiring hours of slaving over a hot stove.
The beauty of this casserole lies in its simplicity. It’s a one-pan wonder, which means less cleanup – a huge bonus on a busy weeknight! The creamy, cheesy sauce, bursting with the heat of jalapeños and the savory crunch of bacon, is perfectly complemented by the fluffy biscuit bites. It's a harmonious blend of textures and flavors that will leave everyone wanting more. I often double the recipe because my family simply can't get enough. And honestly, the leftovers are just as good, if not better, the next day. It's the kind of dish that's perfect for meal prepping – make a big batch on Sunday and enjoy delicious, home-cooked meals throughout the week.
My personal twist: I love to use rotisserie chicken to save time. It cuts down on the prep work significantly, allowing me to get this casserole on the table even faster. However, if you have some leftover cooked chicken breast, that works perfectly too. Feel free to experiment with different cheeses as well. Monterey Jack is my favorite, but cheddar or a blend would also be delicious. One thing I don't mess with is the jalapeños; they're the star of the show, adding a delightful kick that's perfectly balanced by the creamy sauce.
This casserole isn't just for weeknights; it’s also fantastic for game day gatherings or potlucks. It’s always a crowd-pleaser, and its impressive presentation makes it suitable for even the most discerning guests. I've even been known to make it for brunch—it's that versatile!
So, the next time you're short on time but craving a truly satisfying meal, try this Jalapeño Popper Chicken Biscuit Casserole. It's a recipe that will quickly become a staple in your kitchen, a comforting friend on busy evenings, and a showstopper at any gathering. It's the kind of dish that brings people together, nourishing both body and soul. Give it a try and let me know what you think!
Ingredients (you can adjust the amounts based on your needs):
* 1 large egg
* 1/4 cup water
* 1/2 cup skim milk
* 4 oz. 1/3 less fat cream cheese (room temperature)
* 1 (10.5 oz.) can healthy request cream of chicken condensed
* 1 (4 oz.) can diced jalapeños
* 1 oz. shredded Monterey or cheddar cheese
* 2 cups skinless boneless, cooked chicken breast, shredded or rotisserie chicken
* 1 cup self-rising flour
* 1/2 cup non-fat plain Greek yogurt
* 8 slices al fresco chicken bacon or 6 slices turkey bacon cooked and torn into pieces
* 1 tbsp diced jalapeños
