Jalapeno Popper Chicken Casserole

 

Jalapeno Popper Chicken Casserole

  • 6 ounces cream cheese, softened

  • 3/4 cup sour cream

  • 3/4 cup milk

  • 3 1/2 to 4 cups shredded cooked chicken (from 1 purchased roasted chicken)

  • 1 1/2 cups shredded mild Cheddar cheese, divided

  • 6 jalapeno peppers, seeded and chopped

  • 4 green onions, sliced, divided

  • 1/2 pound bacon, crisp cooked, divided (about 8 slices)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 (32-ounce bag) frozen fried potato nuggets


Gather all ingredients. 
Preheat the oven to 400 degrees F (200 degrees C).  Stir together cream cheese, sour cream and milk in a 2- quart baking dish until combined. Add chicken, 1 cup Cheddar cheese, jalapeños, 1/2 of the green onions, 1/2 of the bacon, garlic powder, and onion powder. Stir to combine.
Spread mixture evenly in the baking dish.
Arrange potato nuggets on top in one layer. 
Bake, uncovered, until potatoes are golden, about 35 minutes. Sprinkle with remaining 1/2 cup cheese and bacon. Tent with foil and let stand for 5 minutes. before serving.
Sprinkle with remaining green onions before serving.



Comments

Post a Comment

Popular posts from this blog

Mexi-Chicken Avocado Cups

Image
  Mexi-Chicken Avocado Cups 3   (6 ounce) cans   canned chicken, drained 1   tablespoon   cilantro, finely chopped ½   teaspoon   chili powder, or more to taste 3   avocados, halved lengthwise and pitted 1   teaspoon   lime juice, or to taste Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Directions Stir chicken, cilantro, and chili powder together in a bowl. Arrange avocado halves on serving dish and brush with lime juice. Spoon chicken mixture into avocado halves.
Read more

Shrimp Scampi Bake

Image
  Shrimp Scampi Bake 2   pounds   medium raw shrimp, shelled, deveined, with tails attached 1   cup   butter 2   tablespoons   Dijon mustard 1   tablespoon   fresh lemon juice 1   tablespoon   chopped garlic 1   tablespoon   chopped fresh parsley Gather all ingredients.Preheat oven to 450 degrees F (230 degrees C) In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
Read more

Traditional Sauerbraten

Image
  3   pounds   beef rump roast 2   large   onions, chopped 1   cup   red wine vinegar, or to taste 1   cup   water 1   tablespoon   salt 1   tablespoon   ground black pepper 1   tablespoon   white sugar 10   whole cloves, or more to taste 2   bay leaves, or more to taste 2   tablespoons   all-purpose flour salt and ground black pepper to taste 2   tablespoons   vegetable oil 10   gingersnap cookies, crumbled Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade. Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef. Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, ab...
Read more