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.

Baked Panko Crusted Jalapeno Poppers

I know there are lots of stuffed jalapeno recipes out there and most of them 
are really good. I mean, it's pretty hard to mess up cheese stuffed in jalapenos. 

Well, this is another one.

I really like the crunch and texture you get  from the topping, and my hubby said 
they're the best he's ever tasted. I thought, wow...and they're not even fried.

Fast, easy, great crunch without frying and super delicious.

Linked with Foodie Friends Friday, Foodie Friday and Weekend Potluck.

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Baked Panko Crusted Jalapeno Poppers

6 Jalapenos, cut in half and seeded

5 oz cream cheese, softened

1-2 slices of Peppered Bacon (regular bacon will work)

2 tbsp Italian seasoned bread crumbs

1 tbsp panko bread crumbs

1 tbsp parmesan cheese

Pinch of Salt and Pepper

2 tsp olive oil

Pre-heat oven to 400*.

Cook bacon in skillet until just crisp, remove to a paper towel lined plate and let drain. Chop into small pieces. I think I used about 1 1/2 slices.

Fill jalapeno halves with cream cheese.

In a small bowl mix together bread crumbs, panko, parmesan cheese, salt and pepper. Stir to combine then drizzle crumb mixture with oil and distribute through crumb mixture by rubbing crumbs together with fingertips. Mix in finely chopped bacon.

Cover tops of jalapenos with crumb mixture, pressing lightly and drizzle lightly with more olive oil if desired. Reduce oven to 375*  and cook for 15-20 minutes or until poppers are tender and top is crisp.