This Ultimate Jalapeño Popper Chicken Casserole is an easy keto, low-carb meal your family will love! Layered with shredded chicken, creamy cheese, crispy bacon, and jalapeño peppers, this recipe has all the jalapeño popper flavors you love.
What Is Jalapeño Popper Chicken Casserole?
If you haven’t had a jalapeño popper before, it is simply a jalapeno pepper, sliced, and stuffed with a cheesy filling, sometimes topped with breadcrumbs and baked! They are a somewhat spicy but flavorful appetizer. So this jalapeño chicken casserole is a popular appetizer turned into a weeknight meal. It has all the same ingredients in it PLUS chicken and bacon!
Like my other keto casserole recipes, this one is also simple to make, especially if you make and shred the chicken ahead of time. Having shredded chicken breasts and cooked bacon ready to go when you get home turns this low carb meal into a super quick dinner!
This recipe was inspired by my Keto Jalapeno Popper Chicken Soup recipe. If you haven’t tried that yet, you need to!
How To Make Keto Jalapeño Popper Chicken Casserole
Preparing your chicken casserole can take less than 10 minutes once you have your ingredients, prepared, and ready to go!
Step 1: The first thing you want to do is cook your meats.
Prepare your bacon using your preferred method. (You can use your oven or a skillet to do this.) Crumble it when it’s cooled.
Then it’s time to prepare your chicken! I used boneless skinless chicken breasts for this recipe. You can also use boneless or bone-in chicken thighs if you prefer.
Cooking-wise, you have several options:
Option 1: Cook your chicken in a slow cooker in water or broth for a few hours until cooked through and tender. Check out these step-by-step directions for how to make shredded chicken in the crock-pot.
Option 2: Boil the chicken in water or broth on the stove until it is cooked through and tender.
Option 3: Put your Instant Pot to work if you are in a hurry to cook the chicken, especially if it’s frozen!
Option 4: Purchase a store-bought rotisserie chicken.
Once your chicken is cooked, you want to shred it with two forks, then layer it in a 9 X 13 casserole dish.
Step 2: Add your cream cheese, chicken broth, cheddar cheese, heavy whipping cream, garlic powder, onion powder, paprika, and pepper to a skillet. Simmer for 4-5 minutes until sauce thickens.
Step 3: Time to layer the chicken casserole in the baking dish! Top your shredded chicken breasts with 2/3 of the sliced jalapeño peppers. Jalapeños are a mildly hot pepper, but with that said, I still like to remove the seeds and ribs (inner white part) from the jalapeños to help tame the heat. A good idea if you have younger ones!
Tip* If you like heat, leave the seeds AND ribs in your jalapeños before slicing! Did you know that certain jalapeños can be hotter than others? Here are some great tips to keep in mind when picking out your peppers in the grocery store!
Step 4: Pour your rich and cheesy cream sauce over top of the chicken and jalapeños!
Step 5: Add remaining jalapeño peppers and sprinkle the top with Monterey jack cheese.
Step 6: Bake your chicken casserole, uncovered, for 20 minutes, then remove from oven and sprinkle crumbled bacon over top. Pop back in the oven for another 3-5 minutes. Top with freshly chopped parsley and serve hot! 
Are Jalapeños Keto Friendly?
Yes! They are 1 carb and 4 calories per pepper! So if you are on the keto diet, this jalapeño popper chicken casserole is for you! Check out more nutritional information at the bottom of the recipe card for net carbs in this recipe!
Tips For Making Your Keto Jalapeño Popper Casserole QUICKER!
- Use a Rotisserie chicken (This will save you a few hours.)
- Use precooked real bacon (I buy the large bags at Costco) OR if you meal plan/prep, cook 1-2 pounds of bacon ahead of time, crumble, and keep in the fridge or freezer to grab quickly!
- Assemble your casserole ahead of time and place in your fridge covered until ready to bake! (Baking time may be a little longer.)
What Can You Serve Alongside Your Chicken Casserole?
If you are following a keto or low carb diet, these options would be great sides!
-
- Roasted Broccoli
- Steamed Cauliflower
- Southern Green Beans
- Leafy Garden Salad
- Sauteed Spinach
More Easy Low Carb Chicken Casserole Recipes:
- Low Carb Chicken Casserole
- BBQ Keto Chicken Casserole Recipe
- Quick & Easy Low Carb Chili Casserole
- Keto Chicken Bacon Ranch Casserole
- Easy Chicken Florentine Casserole
- Keto Chicken Alfredo with Broccoli Bake
Also make sure you check out these 37 Keto & Low Carb Casserole Recipes!
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How to Make Jalapeño Popper Chicken Casserole Keto Recipe:
The Ultimate Jalapeño Popper Chicken Casserole - Keto Recipe
Ingredients
- 1 3/4 lbs Chicken breasts (bone-in or boneless)
- 7 oz Cream cheese
- 1/2 cup + 2 TB chicken broth
- 1/2 cup Heavy whipping cream
- 1 cup Cheddar cheese
- 5 whole jalapenos, seeded and thinly sliced
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Paprika
- 1/2 tsp pepper
- 6 slices Bacon
- 1 cup Monterey jack cheese, shredded
- 1/2 tsp fresh parsley, chopped (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.
- 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, 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 on medium-low heat whisking for 4-5 minutes until the sauce begins to thicken a bit. See process pics above as you don't want the sauce super thick. You want it 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!
Nutrition
Tracy Wade says
Awesome Recipe! The jalapenos really added to the flavor. I used jalapenos in the jar instead of fresh. Will definitely make again. Thanks Kasey! Keep coming up with these awesome recipes.
Kasey says
Thanks so much! I’m so glad you loved it.
.Kasey says
You’re very welcome, Tracy! I’m working like crazy creating new recipes. I’m glad you liked this one.
Vincent says
How much chicken broth? It’s not listed as an ingredient.
Vincent says
I see noe in the recipe that it’s listed. I was working off the printed copy, where mysteriously it doesn’t show up!
Kasey says
It was left off by accident in the ingredients at first but it has been corrected.
Kasey says
It’s in the ingredients now.
.Kasey says
It’s listed now. Please recheck it.
Lynda Sherley says
Can you please tell me what is considered a serving size? If you are keeping track of carb and calorie intake, it helps to know that I’m using the correct calorie and carb info.
Lynda says
Sorry. I didn’t realize my original question was still waiting for approval. The the recipe is great.
.Kasey says
I just divide the recipe by the number of servings, which is located near the top left of the recipe card.
Heather Elswick says
I have chicken broth! What can I substitute, the chicken broth wasnt listed on the ingredients list when I copied it. I have everything else to make it tonig hgt
.Kasey says
Here are some possible chicken broth substitutes:
1 Cup Chicken Broth =
1 Chicken bullion cube plus 1 Cup Boiling Water – or
1 Cup Vegetable Broth – or
1 Cup Water +Plus a Tablespoon of Butter OR Olive Oil
Bruce says
Turned out great I used the $4.99 rotisserie chicken. Fried the bacon and fed 5.
.Kasey says
Perfect!
Brandj says
This was UH-MAZING!!! My son who is a picky eater loved it.
.Kasey says
That’s so awesome! I love when my kids like what I cook!!!
Valerie says
I have done Low Carb (self taught) for about 10years now.. only eating chicken breast and lettuce.. then I had 2 more kids and a year ago I was diagnosed with Multiple Sclerosis so I am trying to get healthy for myself and my family! I prefer low carb and veggies, I do not eat any seafood except tuna in a can, adding mayo and garlic powder. I only drink water often with Lemon when I can afford it. I am originally from Georgia and now live in Florida. Due to my Diagnosis am supposed to have a low saturated fat diet and low fat dairy.
What are your suggestions for me to continue being Low Carb because all low carb Recipes call for full fat dairy and red meat. I dont fry foods I do have an air fryer tho. Thank you for any suggestions you can email me.
.Kasey says
I’m so sorry about your diagnosis. I’m sure this is so challenging. I commend you for trying to eat better to improve your health. There are many low carb dishes that aren’t full fat/red meat. I would suggest you research the internet or talk to your doctor about what is best for you to eat.
Nancy Yates says
Hi Valerie, I would suggest asking an MS expert MD or NP who is also a keto expert MD/NP. If you can’t find any on your own, Dr Ken Berry (You Tube family physician and keto expert) might have some helpful advice or know of MS specialists familiar with keto effects.
Wishing you well…
Maggie says
This is great! I made a small casserole dish for two adjusting the ingredient amounts. Thanks for sharing and I will share with friends as well.
.Kasey says
You’re so welcome, Maggie! I’m glad you enjoyed it and will be sharing with friends.
Tanya Johnson says
Thank you, love this recipe so much! I will definitely make this again! 😁
.Kasey says
You’re so welcome! I’m really glad you love the recipe.
Crystal says
I have everything but heavy whipping cream. Does the recipe have to have it?
.Kasey says
I’ve only made the recipe as is so I’m really not sure.
Nancy says
I dont have an oven now. Do you think this would work on the stove and pop it in the microwave at the end?
.Kasey says
I’ve only made this according to the recipe directions so I’m not sure how it would turn out using the microwave. You could certainly try it to see.
Julie says
The recipe calls for Monterey Jack cheese but I don’t see it listed in the instructions on when to add it
Julie says
Never mind. Found it!
Betty C says
Outstanding dish. Big hit with anyone trying it.
Kasey says
Awesome! So glad you loved it.
Colleen says
How big is a serving?
Kasey says
The number of servings is listed at the top right of the recipe card. I divide the casserole evenly by that number.
Jess says
This was so good! I sent it to my girlfriends within the first few bites!
Kasey says
Awesome! So glad you enjoyed it.
Kat says
Is the 1/2 c of chicken broth for the slow cooker or the cheese sauce?
Kasey says
It’s for the cheese sauce.
Rene Serball says
I can’t help but to think this would be a great crock pot idea… suggestions?
Kasey says
I haven’t tried making it in the crockpot as dairy products often break down and taste grainy.
Becky Simcoe says
Amazing! Entire family loved it!!
Kasey says
So glad you enjoyed it.
Donna says
Is there anything I can substitute the jalapeños for I don’t like spicy food
Kasey says
You can omit them. I don’t like spicey foods either so I only put jalapenos on part of the casserole and leave off the rest for my toddlers and myself.