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.
Popper Chicken Casserole
3 cups cooked chicken, shredded
slices bacon, diced
1 onion, chopped
jalapenos, seeded, deveined and diced
2-3 cloves garlic, chopped
(8-ounce) package cream cheese, softened
1/2 cup Greek yogurt (or mayonnaise)
4 oz cheddar cheese, shredded
1/3 cup Parmesan cheese, grated
1/2 cup crushed butter crackers (1/2 sleeve)
1/2 cup Parmesan cheese, grated
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.
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
Labels: chicken casserole, dinner, easy and fast, jalapeno poppers, left over chicken, tex-mex, weeknight meal