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Jalapeño Popper Chicken Casserole

3 cups chicken, cooked and shredded
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt
1 cup sour cream
1 (8 oz) package cream cheese, softened
3/4 cup milk
6 jalapeño peppers, halved and stems and seeds removed
1 cup sharp cheddar cheese, grated
4-6 slices bacon, cooked and crumbled

Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
In a medium bowl, stir together shredded chicken, sour cream, garlic powder, paprika, and salt. Spread into prepared baking dish.
In the same bowl, whisk together the cream cheese and milk until smooth. Spread over shredded chicken.
Arrange the halved jalapeño peppers across the cream cheese layer. Top with cheddar cheese.
Bake until hot and bubbly, about 20 minutes. Sprinkle with bacon and return to oven for 5 minutes.
Let sit 5 minutes before serving. Enjoy!