| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- Three 6-ounce boneless skinless chicken breasts
- 4 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 6 jalapeño peppers, stemmed, halved and seeded
- 6 slices thick-cut bacon
- 8 ounces cream cheese, at room temperature
- 1 cup grated Cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chicken stock
- 1 teaspoon sweet paprika
- 1/2 cup fried jalapeños, such as French’s Crispy Jalapeños
- 1/2 cup panko breadcrumbs
- 2 tablespoons salted butter, melted
Instructions
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on one half of a baking sheet, drizzle with 2 tablespoons of the olive oil and season with the chili powder, cumin and some salt and pepper. Place the jalapeño peppers on the other half of the same baking sheet. Drizzle them with the remaining 2 tablespoons olive oil.
- On a second baking sheet, lay the bacon slices out in a single layer. Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes.
- Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl.
- Transfer the bacon and chicken to a cutting board. Dice the chicken and chop the bacon. Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Stir together until well mixed.
- Transfer half of the chicken mixture to an 8-inch square casserole dish. Arrange half of the roasted jalapeños on top of the chicken mixture. Top with the remaining chicken mixture followed by the rest of the roasted jalapeños.
- In a separate bowl, mix together the fried jalapeños, breadcrumbs and the remaining bacon. Toss with the melted butter until evenly mixed. Sprinkle the top of the casserole with the breadcrumb mixture. Bake until bubbly and golden, 25 to 27 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 623 |
| Total Fat | 51 g |
| Saturated Fat | 22 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 32 g |
| Cholesterol | 163 mg |
| Sodium | 604 mg |
Reviews
I really like a lot of Ree’s recipes &I know so many people love this & I made it, but there is something like rice , or beans or some other filler that is lacking. I made it per the recipe. It was mushy & not a flavor that you fall in love with. I did add more seasoning because it appeared lacking in flavor & texture that you would want to make again. Disappointed
This is comfort food to the max. My family loves it and ask for it all the time. I am going to start doubling the recipe for great leftovers!
It was okay. It seemed so mushy. Need more texture.
My family loves this, I use more chicken and i chop the peppers up. Also i use fried onions instead of fried jalapeños in the topping, some brands of the fried jalapeños are very hot. We never have any leftovers!
I have made this recipe SO many times and it’s so delicious. I think it’s even better reheated as leftovers. I did increase the number of jalapeños used and chopped them up prior to mixing into the chicken mixture.
This was really delicious, and to us had just the right amount of spice. I used 5 chicken breasts instead of 3, but didn’t change the proportions of the sauce at all. I was using a slightly larger casserole dish and wanted enough for leftovers. I think it was perfect!
Hubs and son love it!
Made this for me and my daughter. Very tasty and worth the effort to make.
This was PHENOMENAL! The only thing I did different was add a layer of cheese over the jalapeños and used a mix of breadcrumbs/fried jalapeño/fried onions. I also think this is more of a dip with crusty bread and not really a casserole for dinner. I will be serving it as such at my next party!
Great recipe. I added pickled to the cream cheese mixture, as well as shredded cheddar on top of each layer. To make it Keto, I used crushed pork rinds in place of the Panko. Delicious!