Keto Jalapeño Chicken Casserole

Looking for a comforting and delicious meal that won’t derail your keto diet? This Keto Jalapeño Chicken Casserole is just what you need. It’s creamy, cheesy, and has a bit of a kick from the jalapeños. Perfect for a weeknight dinner or a cozy weekend meal, this casserole will have your family asking for seconds!

Why You Will Love This Recipe

This Keto Jalapeño Chicken Casserole is not only easy to make but also packed with flavor. It’s an excellent choice for dinner when you’re short on time but still want something hearty and satisfying. With ingredients you probably already have on hand, it’s budget-friendly and a great way to use up leftover chicken. Plus, it’s kid-approved! The cheesy goodness makes it irresistible to even the pickiest eaters.

How to Make Keto Jalapeño Chicken Casserole

Ingredients

• 3 cups cooked chicken breast, shredded or diced
• 8 oz cream cheese, softened
• 1 cup sour cream
• 2 cups shredded cheddar cheese, divided
• 1 cup shredded mozzarella cheese
• 6 slices bacon, cooked and crumbled
• 4 cups cauliflower rice, fresh or frozen
• 4-5 jalapeños, seeded and diced, plus extra slices for garnish
• 2 cloves garlic, minced
• 1/4 cup green onions, sliced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Oil for cooking

Directions

1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with oil or cooking spray.
2. In a large skillet, heat a drizzle of oil over medium heat. Add the cauliflower rice and sauté for about 5-7 minutes until it becomes tender. Once done, remove from heat and set aside.
3. In a large mixing bowl, add the softened cream cheese, sour cream, 1 cup of cheddar cheese, mozzarella cheese, smoked paprika, onion powder, salt, and black pepper. Mix until you have a smooth and creamy consistency.
4. Fold in the cooked chicken, sautéed cauliflower rice, diced jalapeños, minced garlic, half of the crumbled bacon, and half of the green onions into the cheese mixture. Stir well to combine everything.
5. Spread the mixture evenly into the prepared baking dish. Top it off with the remaining cheddar cheese and crumbled bacon.
6. Bake in the oven for 25-30 minutes or until the top is bubbly and golden.
7. Once out of the oven, garnish with extra jalapeño slices and the remaining green onions before serving.

How to Serve Keto Jalapeño Chicken Casserole

This casserole is delightful on its own, but you can also serve it with a side salad or some steamed vegetables for a complete meal. A dollop of sour cream on top can enhance the flavors as well!

How to Store Keto Jalapeño Chicken Casserole

If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. This casserole also freezes well; just make sure to cover it tightly before freezing. Reheat it in the oven or microwave when you’re ready to enjoy it again.

Tips to Make Keto Jalapeño Chicken Casserole

• For a spicier kick, leave some seeds in the jalapeños.
• If you don’t have cauliflower rice, you can use riced broccoli or zucchini.
• Make sure the cream cheese is softened to make mixing easier.

Variations

Feel free to add in other vegetables like bell peppers or spinach for extra nutrition. You can also swap the bacon for diced ham or turkey for a different protein twist!

FAQs

Can I use raw chicken in this recipe?

No, it’s best to use cooked chicken to ensure that it remains tender. You can rotisserie chicken or boil and shred your own.

Can I make this casserole ahead of time?

Absolutely! You can prepare it in advance and refrigerate it unbaked. Just remember to add a few extra minutes to the bake time if it’s cold from the fridge.

Is this dish suitable for meal prepping?

Yes, this Keto Jalapeño Chicken Casserole is perfect for meal prepping! It holds up well in the fridge and can be easily reheated.

Keto Jalapeño Chicken Casserole

A comforting and delicious keto-friendly casserole packed with flavor, creamy cheese, and a hint of jalapeño kick, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Keto

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 cups cooked chicken breast, shredded or diced Use rotisserie or leftover chicken.
• 8 oz cream cheese, softened Make sure it's softened for easy mixing.
• 1 cup sour cream
• 2 cups shredded cheddar cheese, divided
• 1 cup shredded mozzarella cheese
• 6 slices bacon, cooked and crumbled
• 4 cups cauliflower rice, fresh or frozen Can substitute with riced broccoli or zucchini.
• 4-5 pcs jalapeños, seeded and diced For more heat, leave some seeds.
• 2 cloves garlic, minced
• 1/4 cup green onions, sliced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• to taste Oil for cooking For greasing and sautéing.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with oil or cooking spray.
2. In a large skillet, heat a drizzle of oil over medium heat. Add the cauliflower rice and sauté for about 5-7 minutes until tender. Remove from heat and set aside.
3. In a large mixing bowl, combine the softened cream cheese, sour cream, 1 cup of cheddar cheese, mozzarella cheese, smoked paprika, onion powder, salt, and black pepper. Mix until smooth and creamy.
4. Fold in the cooked chicken, sautéed cauliflower rice, diced jalapeños, minced garlic, half of the crumbled bacon, and half of the green onions into the cheese mixture. Stir well to combine.

Baking

1. Spread the mixture evenly into the prepared baking dish. Top with the remaining cheddar cheese and crumbled bacon.
2. Bake in the oven for 25-30 minutes or until the top is bubbly and golden.
3. Once out of the oven, garnish with extra jalapeño slices and the remaining green onions before serving.

Notes

Serve with a side salad or steamed vegetables for a complete meal. A dollop of sour cream can enhance the flavors!