Jalapeno Chicken Casserole
8 Servings
INGREDIENTS
• 1-3/4 lbs. chicken breasts (bone-in or boneless)
• 7 oz. original (not light) cream cheese
• ½ cup + 2 TBSP chicken broth
• ½ cup heavy whipping cream
• 1 cup shredded cheddar cheese
• 5 whole med. jalapenos, seeded & thinly sliced (jarred peppers OK, too)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp black pepper
• 6 slices bacon (or a small pkg. of real bacon bits)
• 1 cup shredded Monterey jack cheese
• ½ tsp chopped fresh parsley for garnish (dried is fine, too)
? INSTRUCTIONS
• Preheat oven to 350°F
• Cook your bacon slices by the preferred method. When done, crumble into bits and set aside (or use purchased real bacon crumbles)
• Cook all of your chicken in your slow cooker for 3 hours on high or 6 hours on low. You can also boil your chicken over the stove until cooked through. (Buying a pre-cooked rotisserie chicken is a quicker option!) Remove chicken and shred using two forks.
• In a skillet on low heat, combine softened cream cheese, chicken broth, cheddar cheese, whipping cream, garlic and onion powder, paprika, and pepper until thoroughly combined.
• Simmer with the lid off while whisking for 4-5 minutes until the sauce begins to thicken a bit. You don’t want the sauce super thick. It needs to be thin enough to cover the bottom of the casserole dish.
• Grease the bottom of a 9 X 13 casserole dish and add your shredded chicken in an even layer on the bottom of the dish.
• Sprinkle 2/3 of the jalapenos on top of the chicken. Pour cheese sauce evenly over top of chicken and jalapenos. Top with remaining 1/3 jalapeno slices and Monterey jack cheese.
• Bake for 20 minutes and remove from oven. Sprinkle bacon crumbles over top and bake for an additional 3-5 minutes.
• Remove from oven and sprinkle top with freshly chopped parsley. Serve hot!
Credit goes to #KaseyTrenumBlogger for this recipe. Please support Kasey’s website!
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