Keto Jalapeno Popper Chicken Casserole
This jalapeno popper casserole is loaded with chicken and cauliflower coated in a creamy jalapeno sauce. We top it all off with bacon and cheddar for the perfect meal.
Servings 6 servings
Calories 588kcal
Ingredients
- 1 medium head cauliflower
- 2 cups cooked chicken shredded or chopped
- 8 ounces cream cheese
- ½ cup heavy cream
- ¼ cup chicken broth
- 4 jalapeno peppers diced
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup crumbled fried bacon
Instructions
- Preheat the oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
- Chop the cauliflower into small pieces, about the size of macaroni noodles. Alternatively, rice the cauliflower.
- Bring a pot of water to a boil. Add the cauliflower and boil for 4 minutes.
- Drain the water from the cauliflower and place in a large bowl with the chicken.
- In a small bowl stir together the cream cheese, heavy cream, chicken broth, jalapenos, and seasonings.
- Stir the cream cheese mixture into the cauliflower and chicken to combine. Pour into the prepared baking dish.
- Sprinkle with the cheddar and crumbled bacon.
- Bake for 20 minutes, or until hot and bubbly.
- Serve hot.
Video
Notes
To make the dish less spicy, remove seeds and membranes from the jalapeno peppers before chopping. For extra spice, leave the seeds and membranes in and add cayenne pepper to taste.
We prefer to chop the cauliflower by hand into macaroni sized pieces - it mimics pasta well in this dish. Cauliflower rice will work as well, but it does get a bit mushier in texture.
Nutrition
Serving: 1 | Calories: 588kcal | Carbohydrates: 10g | Protein: 31g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1025mg | Fiber: 3g | Sugar: 5g | Net Carbs: 7g