Bacon Jalapeno Popper Chicken Casserole
This Bacon Jalapeno Popper Chicken Casserole is the ultimate comfort food. It's completely dairy free, gluten free, and grain free but tastes exactly like a bacon-wrapped jalapeño popper! Combined with some chicken and cauliflower rice and you've got a cozy little casserole the entire family will LOVE!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
- 3 cups shredded chicken* see notes - I used the meat from a whole rotisserie chicken
- 4 jalapeños seeded and roughly chopped
- 1 10 oz pack sugar free bacon cut into 1 inch pieces
- 1 16 oz package frozen cauliflower rice
- 1 8 oz tub Kite Hill almond milk cream cheese any flavor
- 3/4 cup mayo
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup Pork Panko* see notes
Preheat the oven to 375. Grease a 9x13 casserole dish.
Cook the bacon pieces + 1 of the diced jalapenos in a skillet until crispy. Remove them using a slotted spoon and transfer them to a paper towel-lined plate to drain.
Mix the cream cheese, mayo, remaining diced jalapenos, onion powder, garlic, powder, paprika, salt, and pepper in a large bowl. Add the frozen cauliflower rice to the casserole dish along with the chicken, the cooked bacon/jalapeno pieces, and the cream cheese jalapeno mixture. Toss everything together to combine it well.
Smooth it out using a spatula and top with the pork panko (or crushed Siete chips). Bake it for 30-35 minutes until the edges are bubbling and everything is heated through. Top with sliced jalapeno (if desired), serve, and enjoy!
To make quick poached chicken breasts for shredding, add 1 lb chicken breasts into a pot of water. Bring it to a boil, then cover and remove from heat. Let it stand for 15 minutes, then remove the chicken and shred it.
To make your own pork Panko, you can crush up pork rinds. Alternatively, use some crushed up Siete grain free chips!