I spent a lot of time perfecting this recipe. It is our family’s go-to recipe for bread.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 casserole |
Ingredients
- cooking spray
- 8 slices bacon, or to taste
- 1 cup shredded sharp Cheddar cheese
- 1 (4 ounce) can diced jalapenos (such as Ortega®)
- ½ cup sour cream
- ½ cup mayonnaise
- 1 pinch garlic salt, or to taste
- 2 pounds shredded cooked chicken
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Mix 1/2 of the bacon crumbles with 1/2 of the Cheddar cheese, jalapenos, sour cream, mayonnaise, and garlic salt. Add chicken and mix well. Pour mixture into the prepared casserole dish and spread evenly. Top with remaining bacon and cheese.
- Bake in the preheated oven until cheese is melted and casserole is heated through, about 30 minutes.
Nutrition Facts
| Calories | 501 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 0 g |
| Protein | 36 g |
| Saturated Fat | 12 g |
| Sodium | 755 mg |
| Sugars | 1 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it but it seemed a little boring so I added red onions, peppers, mushrooms, and black olives. Then layered it on top of low carb tortillas. I also added black olives on top.
The family thought it was delicious, I did double the cheese but kept the recipe the same otherwise. Serving sizes are quite off, I had it set for eight servings and I would say that it was really made for three.
This is sooo good. I cook for two so had to significantly scale down the quantities.? I didn’t have any jalapeños so sliced 4or 5 Peperoncini peppers instead. I also added some Mateo’s salsa to the mix. (To me, this is the best salsa outside of a Mexican ?restaurant). I did not use any of the bacon fat, saw no need. Just sprinkle all the bacon on top so it stayed crisp. I cooked and shredded a single large chicken breast, it was sufficient for two. Yummy
Used fresh jalapenos, doubled cheese and 2 pounds of chicken. good results!
Fantastic! Seasoned chicken with salt, pepper and ground jalapeño pepper and set in crockpot on high for about 4 hours, then shredded, added a heaping gm tbsp of chopped garlic and set to low for an hour. Used whole pound of bacon, 2 cups cheddar and fresh jalapeños. Came out awesome! Sour cream, lettuce and salsa for condiments and all the bases were covered. Enjoyed by all!
This is a great base recipe to play around with. There is no way following measurements and instructions you’re casserole will look like the pictures LOL. That is way more cheese than listed to get that pretty looking dish. Needed to change it quite of bit to get what I wanted but thankful for the idea and base recipe being shared, bravo! I used 4 chicken breast (2 lbs) I baked them with salt/pepper for 20 minutes at 350 or until the temp reached 165, then shredded while I cooked bacon. I used a 11 x 7 in casserole dish Next time I’ll leave all of the cheese for the topping instead of mixing it in, I’ll use cream cheese in place of sour cream. Make sure to drain the juice off of the jalapenos or it’s to wet