Jalapeño Popper Chicken Casserole
Orange Mixed Greens Salad
Ingredients
- 4 slices bacon
- 1 (8-oz) block cream cheese
- ½ cup heavy cream
- 1 (8-oz) pkg shredded Mexican blend cheese, divided
- 1 tsp garlic powder
- 3 cups shredded rotisserie chicken
- 4 jalapeno peppers, seeded and thinly sliced
Instructions
- Preheat oven to 375°F. Coat an 11- x 7-inch baking dish with cooking spray.
- Cook bacon in a skillet over medium heat 6 to 8 minutes or until crisp. Crumble bacon.
- Meanwhile, combine cream cheese and heavy cream in a large nonstick skillet over medium-low heat. Cook 6 minutes or until cream cheese melts, stirring to combine. Add 1 cup shredded cheese and garlic powder to skillet, stirring to melt cheese. Remove from heat.
- Spread chicken in a single layer in baking dish. Top with half of jalapeño slices. Pour cheese sauce over chicken and jalapeños. Top with 1 cup shredded cheese and remaining half of jalapeño slices.
- Bake 20 minutes. Sprinkle with bacon. Bake 10 minutes longer or until hot and bubbly.
Side Dish Ingredients
- 3 Tbsp olive oil
- ¼ tsp salt
- 1 (11-oz) pkg spring mix
- ½ cup thinly sliced red onion
- 3 navel oranges, peeled and sectioned
- ¼ tsp pepper
- 1 Tbsp natural rice vinegar
Side Dish Instructions
- Whisk together oil, vinegar, salt, and pepper in a large bowl. Add greens, oranges, and onion; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
417
|
110
|
527
|
| Fat (g) | 30 | 7 | 37 |
| Sat. Fat (g) | 16 | 1 | 17 |
| Protein (g) | 33 | 1 | 34 |
| Carb (g) | 4 | 12 | 16 |
| Fiber (g) | 0 | 2 | 2 |
| T. Sugs (g) | 2 | 7 | 9 |
| A. Sugs (g) | 0 | 0 | 0 |
