Jalapeno Popper Chicken Casserole | Oregon Valley Farm

Jalepeno Popper Chicken Casserole

Sausage and Spinach Breakfast Casserole recipe from Oregon Valley Farm

Low carb and addicting! This casserole is easy and a crowd pleaser! Choose your ingredients carefully and it can fit nicely in to a holistic keto diet. Clearly, pasture raised chicken & bacon is the best! In addition, go organic as much as possible, with veggies as well as dairy. We are careful to use dairy that is without added growth hormones.

INGREDIENTS

  • 3 to 4 boneless, skinless chicken breasts, diced
  • ½ Tbsp garlic powder
  • 8 oz cream cheese, softened
  • ½ cup heavy whipping cream
  • 6 jalapeno peppers, seeded and diced
  • 2 cups shredded sharp cheddar cheese
  • 6 slices bacon, cooked and crumbled

DIRECTIONS

Preheat oven to 375F.

Grease a 9×13″ casserole dish and set aside (I like using avocado oil or coconut oil. Both are really healthy oils that are not heavily processed and inflammatory like vegetable oils!)

Spread the diced chicken in casserole dish.

Blend together the garlic powder, cream cheese, and heavy whipping cream. Spread over the chicken and top with diced jalapenos. Sprinkle the cheese evenly over the casserole.

Bake for 40 to 45 minutes or until the chicken is done.

Top with bacon and enjoy!

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