If you love jalapeño poppers and a good creamy chicken casserole, then I hope you will love this combination! It’s the result of reading through several other recipes and picking favorite parts from each one.
Y’all know I like to keep things simple, easy ingredients and simplified instructions. Whatever makes the cooking experience more enjoyable! That’s why I think this is going to be a hit with a lot of low carb families.
I think the key to this dish is the fresh mozzarella and rotisserie chicken. If all you have is shredded mozzarella or if that’s all you can find then go with it. Use what you can. I chose to use rotisserie chicken. I tend to get two meals from one chicken but this time I used the whole chicken. (TIP: Be sure to save the bones to make stock.) If you can’t find a whole rotisserie chicken at the store or don’t have time to make one yourself, you can use cubed cooked chicken instead. Just make sure the amount you use equals two pounds.
I also opted for pickled jalapeños instead of fresh. I like the ease that the pickled offer, strained half the jar and chopped them into smaller pieces. Simple. If you prefer to use fresh, I would think one to two large peppers would be more than enough.
What you’ll need:
2 pounds rotisserie chicken, deboned and chopped
2-3 small onions, chopped and sautéed in avocado oil*
2 pounds bacon, chopped and fried
1 1/2 bricks cream cheese, softened
1/2 c full fat mayonnaise, homemade stuff works too
1/4 c chopped pickled jalapenos
8 oz fresh mozzarella, sliced
1 c shredded cheddar
Set oven to 400 degrees. Line a 9×13 baking dish with nonstick foil or use your favorite nonstick cooking spray.
Chop and fry bacon in a large skillet to desired doneness, remove from pan and place on a paper towel lined plate. Remove most of the grease to a heat resistant bowl and add onions to the skillet. Cook till transparent and lightly browned.
In a large bowl combine cream cheese, mayonnaise, and chopped jalapeños. Set aside and slice up fresh mozzarella.
Add deboned chopped chicken to the cream cheese mixture, along with cooked onions and bacon. Pour into prepared baking pan and smooth out into an even layer. Top with shredded cheese and mozzarella cheese. Bake for 20 minutes or until everything is melted.
This can be served with a side salad, roasted veggies, or alone.
*You can leave out or reduce the onions, especially if you are just starting to live a low carb lifestyle.
(The nutritional info below reflects the ingredients and amounts I used. Everything was full fat.)
Nutritional Information for 1/10 serving(according to MyFitnessPal)
Net Carbs: 6.2g
This was a hit for the family, they loved the creaminess, thick chunks of bacon, and the cheesy goodness from the fresh mozzarella. I doubt I will have to freeze any leftovers, and dairy tends to not reheat well after being frozen. Any leftovers can be stores in the fridge and reheated slowly on the stove top or in the oven.
Save the Date:
Don’t forget, next month is PCOS Awareness Month. Mark your calendars, I have a lot planned for next month: low carb recipes both savory and sweet, giveaways, live FB videos showing how to make some tasty low carb treats, and more!