Jalapeno Popper Chicken Casserole

This casserole is such a great weekday (anyday) throw-together. 

Takes just minutes to get it into the oven.

   

It's creamy and packed with delicousness. Loved it and I know your family will too. I would venture to say it will become one of those go-to meals we all know and hoard.

Linked with Weekend Potluck. 

Jalapeno Popper Chicken Casserole

Serves: 8

3 cups cooked chicken, shredded

3 slices bacon, diced

1 onion, chopped

2 jalapenos, seeded, deveined and diced

2-3 cloves garlic, chopped

1 (8-ounce) package cream cheese, softened

1/2 cup Greek yogurt (or mayonnaise)

4 oz cheddar cheese, shredded

1/3 cup Parmesan cheese, grated

For the topping:

1/2 cup crushed butter crackers (1/2 sleeve)

1/2 cup Parmesan cheese, grated

4 tbsp butter, melted

Preheat oven to 375*F. Spray a 9 x 13 baking dish with cooking spray.

Cook bacon in a large skillet until done, but not too crisp; using a slotted spoon, remove to a paper towel lined plate and reserve. 

Add onion and jalapenos to the same skillet and saute until onion starts to soften. Add garlic and cook 1-2 minutes longer.

Stir in cream cheese, yogurt, cheddar cheese and Parmesan until mostly melted and combined; stir in chicken and bacon. 

For the topping: mix together crushed crackers, cheese, and melted butter. Sprinkle on top of casserole. Bake 25-35 minutes or until casserole is hot and bubbly and topping is brown. If the topping gets too dark before it's done, cover with foil. Serve warm.

Chicken Spinach & Artichoke Pizza

If you like spinach and artichoke dip....this pizza is for you.

Linked with Weekend Potluck and Foodie Friday.

Pin It

Chicken Spinach & Artichoke Pizza

Pizza dough
1 tbsp olive oil, plus more for dough
2 1/2 cups baby spinach
Salt & Pepper
3 cloves garlic, minced
Pinch red pepper flakes, optional
2 tbsp butter
1 1/2 tbsp flour
3/4 cup milk
7.5 oz marinated artichoke hearts, drained and patted dry, chopped
4 oz mushrooms, drained and patted dry
1 cup cooked chicken, shredded
2 oz crumbled feta
1/2 cup shredded pizza cheese or mozzarella
1/4 cup parmesan cheese, grated

Heat oven to 500* My oven runs a little hot so I bake on 475*. Place pizza stone in oven to heat up.

Press 1/2 the dough from recipe above out on parchment paper until desired thickness (I like mine on the thin side). Drizzle with olive oil and pinch of salt and pepper.

Heat 1 tbsp of oil in a medium skillet. Add spinach, pinch of salt and pepper; saute until it starts to soften. Add garlic and pepper flakes if using; cook 1-2 minutes more. Place in a bowl and set aside.

To the same skillet melt butter; whisk in flour and cook 1-2 minutes. Slowly whisk in milk and a pinch of salt and pepper. Mixture will be thick. Stir in spinach.

Spread mixture out across dough. Add artichoke, mushrooms, chicken, feta and pizza cheese. Grate parmesan cheese over the top. Slide pizza onto a cutting board and transfer to pizza stone along with parchment paper. Bake for 12-15 minutes.

Maple Coconut & Fruit Granola

Homemade granola is the best!

It's healthy, crunchy and a little sweet. In other words...the perfect snack.

Eat it with a banana (I actually use the banana by pressing it to the granola), 

in yogurt, on ice cream or by the handful.

Best of all...it only takes minutes to throw together.

Pin It

Maple Coconut & Fruit Granola

2 cups old-fashioned oats
1/2 cup wheat germ
1/4 tsp salt
1/4 cup sliced almonds
1/4 cup coconut
1/4 cup dried pineapple, chopped
1/4 cup dried mixed berries
1/4 cup maple syrup
3 tbsp vegetable or canola oil
2 tbsp warm water
1 tsp vanilla

Heat oven to 275*. Spray 13 x 9 inch pan with cooking spray.

Mix oats, wheat germ, salt, almonds and coconut in a medium bowl.

In a small saucepan over medium, heat syrup, oil, water and vanilla to a simmer. Drizzle over oat mixture and stir to combine. Pour mixture into prepared pan and working a handful at a time, squeeze cereal to form small clumps. Bake for 25 minutes. Stir in dried fruit and continue to bake until golden brown, 15-20 minutes. Let cool. Can be stored in an airtight container for 1 month.

Very slightly adapted from Pan Anderson's cookbook....which is awesome by the way. You can find it here.