Friday, May 4, 2018

Low-Carb and Gluten Free Cheesy Chicken Jalapeno Popper Casserole

This was a quick and easy recipe to use up left over chicken. We really liked it.

Low-Carb and Gluten Free Cheesy Chicken Jalapeno Popper Casserole

adapted from

2 tablespoons butter
1 medium onion, chopped
2 large stalks celery, chopped
2 large cloves garlic, minced
1 to 2 jalapeno peppers, minced
8 oz cream cheese, at room temperature
½ cup heavy cream
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked, chopped chicken
¾ c cheddar cheese, shredded, divided
2 scallions, green and white parts, thinly sliced or chives
2-3 slices cooked and crumbled bacon

1. Spray with cooking spray a 9 x 13 pan.

2. Heat 2 tablespoons butter in a large skillet over medium heat; once melted, add the onion and celery and cook until softened, but not browned, about 8 minutes, stirring occasionally.

3. Turn the heat down to low, add the garlic and jalapeno, and cook 1 minute more, stirring constantly.

4. Stir in the cream cheese, heavy cream, Worcestershire, salt, and black pepper, whisking until combined.

5. Pour the cream cheese mixture into a large bowl and stir in the chicken and ½ c of the cheddar. Transfer to the prepared casserole dish and sprinkle the remaining cheddar on top. Sprinkle cooked bacon on top of the cheese.

6., Bake it in a preheated 400F oven until warm and bubbling, about 20 to 25 minutes, and then run it under the broiler to let it brown for a few seconds.

7. Sprinkle the scallion or chives on top and serve.

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