Keto Jalapeño Popper Chicken Casserole is a rich, cheesy low-carb dinner loaded with tender chicken, crispy bacon, and spicy jalapeños baked under a creamy, melty topping without the carbs. This Keto Jalapeño Popper Chicken Casserole recipe delivers huge flavor, fast prep, and high protein perfect for weeknight meals, meal prep, weight loss, and anyone craving a bold, indulgent keto casserole that stays fully low carb.

About This Recipe

Imagine everything that makes jalapeño poppers addictive — the heat, the creaminess, the crunch — transformed into a full meal that fits your macros perfectly. That’s what this casserole does. It’s rich, spicy, and deeply satisfying, but still low in carbs and surprisingly simple to make.

At its heart, it’s just juicy shredded chicken smothered in a mixture of cream cheese, sour cream, cheddar, and mozzarella. Then it’s topped with layers of chopped bacon and sliced jalapeños before going into the oven until bubbly and golden. The result is pure comfort food — creamy underneath, crispy on top, with that perfect balance between spicy and savory.

The beauty of this dish is flexibility. You can use leftover rotisserie chicken or quickly pan-fry some fresh chicken breasts. The sauce is easy to adjust — more cheese for indulgence, more sour cream for tang, or a touch of smoked paprika if you want that BBQ kick. It’s the kind of keto recipe that earns a spot in your regular rotation because it feels like a cheat meal, but it’s not.

And then there’s the smell — the smoky bacon and bubbling cheese fill your kitchen with that “I need this now” energy. You can prep it ahead, bake it fresh, or portion it for lunches throughout the week. Either way, it delivers serious flavor with minimal effort. It’s comfort food, keto-style: spicy, cheesy, and absolutely crowd-approved.

Why You’ll Love This Recipe

Loaded with creamy cheese, bacon, and spice
Only 4 g net carbs per serving
Easy to meal prep and reheat
Feels indulgent but fits keto macros
Family-friendly and freezer-safe

Ingredients

1.3 lb cooked shredded chicken (or rotisserie)
7 oz cream cheese, softened
1/2 cup sour cream
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella
2–3 fresh jalapeños, sliced (remove seeds for mild heat)
1 tsp garlic powder
1/2 tsp smoked paprika
Salt & pepper, to taste
Topping
3.5 oz cooked bacon, chopped
1/2 cup shredded cheddar cheese
1 jalapeño, thinly sliced for garnish

Instructions

Preheat oven: Set to 375 °F (190 °C) .
Mix base: In a large bowl, combine cream cheese, sour cream, garlic powder, paprika, salt, and pepper. Stir until smooth.
Add chicken & cheese: Fold in shredded chicken, cheddar, mozzarella, and sliced jalapeños. Mix evenly.
Transfer to dish: Spread mixture into a greased baking dish.
Top it: Add chopped bacon, extra cheddar, and a few fresh jalapeño slices on top.
Bake: Cook uncovered for 20–25 minutes, until golden and bubbly.
Serve: Let cool for 5 minutes before serving warm.

Nutrition (per serving)

Calories: 520
Fat: 42 g
Protein: 36 g
Net Carbs: 4 g

FAQ

Can I make it less spicy?
Yes — remove the seeds or use pickled jalapeños for milder flavor.
Can I use raw chicken?
Sure. Dice it, cook it fully in a pan first, then follow the same steps.
Can I make it dairy-free?
Use coconut cream and vegan cheese substitutes, though texture and flavor will differ slightly.
Can I freeze leftovers?
Yes — freeze portions in airtight containers up to 2 months.

Variations & Substitutions

Add chopped green onions for freshness.
Use Monterey Jack instead of mozzarella for smoother melt.
Add a sprinkle of crushed pork rinds on top for crunch.
Stir in a spoon of sugar-free BBQ sauce for smoky depth.

Serving Suggestions

Serve with a crisp green salad, roasted cauliflower, or zucchini fries for a balanced meal. A drizzle of ranch dressing or a squeeze of lime makes it pop even more.

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