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Are you looking for a delicious, comforting dish that’s packed with flavor and healthy ingredients? If so, look no further than this Jalapeño Popper Chicken Casserole. With its creamy, cheesy filling and a crunchy topping, this casserole is perfect for a family dinner or a potluck. It’s loaded with protein and vegetables, making it a wholesome meal that doesn’t skimp on taste.

Why You’ll Love This Jalapeño Popper Chicken Casserole

Comforting Flavors: The combination of shredded chicken, creamy cheese, and the spicy kick from jalapeños creates a mouthwatering dish that’s reminiscent of your favorite jalapeño poppers.
Protein-Packed: With chicken, Greek yogurt, and reduced-fat cheddar cheese, this casserole is a great way to meet your protein needs while enjoying a hearty meal.
Versatile and Customizable: You can easily adjust the heat level by modifying the amount of jalapeños and cayenne pepper. Plus, the optional ranch powder adds a tangy twist.
Great for Meal Prep: This casserole can be prepared ahead of time and stored in the refrigerator or freezer, making it a convenient option for busy weeknights.

Here are the Main Ingredients You will Need to Make this Casserole:

Let’s Walk Through how to Make my Jalapeño Popper Chicken Casserole Step by Step!

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray.

Microwave the cauliflower rice for about 5 minutes to steam.

Sauté the spinach in a non-stick skillet over medium heat until wilted, about 2-3 minutes.

In a large mixing bowl, combine the shredded chicken, cream cheese, 75g reduced-fat cheddar cheese, diced jalapeños, non-fat Greek yogurt, steamed cauliflower rice, wilted spinach, red onions, garlic, seasonings, and the large egg. Stir until all ingredients are well mixed and the mixture is creamy.

Spread the chicken mixture evenly in the prepared baking dish.

Sprinkle the top with panko breadcrumbs and the remaining 75g of reduced-fat shredded cheddar cheese for a crunchy, cheesy topping. If desired, top with crushed red pepper flakes for extra heat.

Place the casserole in the preheated oven and bake for 28-32 minutes, then broil for 1-3 minutes or until the cheese is bubbly and the topping is golden brown.

Allow the casserole to cool slightly before serving, garnish with optional garnishes.

Are you interested in trying other High-Protein Low-Calorie Comfort Foods?!

Checkout these options:

High-Protein Sloppy Joes

Chicken, Broccoli, and Cheese Stuffed Pasta Shells

Banana Bread Baked Oats

Recipe Notes & Modifications

Chicken: I love using Kirkland Canned Chicken for this recipe to save time. 400g is 2 cans drained!
Jalapeños: Adjust the amount of jalapeños based on your spice preference. Including the seeds will increase the heat level. If you prefer a milder flavor, remove the seeds and reduce the amount used.
Ranch Powder: The ranch powder adds a tangy flavor to the casserole. Start with 1 teaspoon and adjust to taste. You can skip this ingredient if you prefer a more traditional flavor.
Spice Level: If you would like to increase the spice, add cayenne and red pepper flakes.
Storage: Allow the casserole to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days. I love these baking dishes from amazon as they come with a lid and make storage easy
Freezing: For longer storage, you can freeze the casserole. After cooling, you can leave as one bake or cut it into individual portions. If you do individual portions, wrap each portion in plastic wrap, and place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then bake at 350°F (175°C) until heated through, about 20-25 minutes.

Enjoy this Jalapeño Popper Chicken Casserole as a comforting, flavorful, and protein-packed meal that’s perfect for any occasion! If you give this recipe a try, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations!