Jalapeno Popper Chicken Casserole (Print Version)
# Ingredients:
→ Vegetables
01 -
6 green onions, sliced up nice and thin
02 -
6 jalapeno peppers, seeds and insides removed, chopped really small
→ Dairy
03 -
240 ml sour cream
04 -
200 g Cheddar Jack cheese, shredded and split up
05 -
120 ml whole milk
06 -
450 g cream cheese, left out to soften
→ Pasta
07 -
450 g rotini pasta
→ Protein and Meat
08 -
450 g bacon, fried until crunchy and then crumbled
09 -
450 g chicken breast, boneless and skinless, chopped into small chunks
# Instructions:
01 -
Heat your oven first to 175°C. Pop the dish in there for 20 minutes. You'll know it's ready when it's melty on top and piping hot.
02 -
Spread the creamy cheese mix all over the pasta, give it a gentle toss so each piece gets coated. Sprinkle what’s left of your Cheddar Jack, bacon bits, jalapeno rounds, and green onions on whatever’s up top.
03 -
Spread the drained rotini across the bottom of your greased dish. Lay the cooked chicken and most of the crispy bacon on top, but save some bacon for later.
04 -
Toss softened cream cheese with sour cream, milk, about 150 g of your Cheddar Jack, the chopped jalapenos, and most green onions in a bowl. Stir until it's super smooth.
05 -
Dice up the jalapenos super tiny and slice the green onions. Hold back a few green onions and some jalapeno bits for adding on top at the end.
06 -
While pasta’s cooking, chop bacon and chicken up. Fry them together in a big skillet over medium until the chicken’s all the way done and the bacon’s good and crispy. Move to a plate lined with paper towel to soak up any extra grease.
07 -
Boil up the rotini in salty water using what's on the box for timing. Drain it when done.
08 -
Wipe a little oil or butter inside your 30 x 23 cm casserole. This helps keep things from sticking later.
# Notes:
01 -
If you don't want it super spicy, make sure to get rid of ALL the seeds and white stuff inside the jalapenos. Change up the toppings for less heat or a nicer look.