Jalapeño Popper Chicken Casserole
Steamed Lemon Broccoli
Ingredients
- 2 slices bacon
- ½ (8-oz) block cream cheese
- ¼ cup heavy cream
- 1 cup shredded Mexican-blend cheese, divided
- ½ tsp garlic powder
- 1½ cups shredded rotisserie chicken
- 3 jalapeño peppers, seeded and thinly sliced
Instructions
- Preheat oven to 375°F. Coat an 8-inch baking dish with cooking spray.
- Cook bacon in a skillet over medium heat until crisp; drain. Crumble bacon.
- Combine cream cheese and heavy cream in a nonstick skillet over medium-low heat. Cook 6 minutes or until cheese is melted, stirring to combine. Add ½ cup shredded cheese and garlic powder to skillet, stirring to melt cheese. Remove from heat.
- Spread out chicken to cover bottom of baking dish. Top with two-thirds of jalapeño slices. Pour cheese sauce over chicken and jalapeños. Top with ½ cup shredded cheese and one-third jalapeño slices.
- Bake 20 minutes. Sprinkle with bacon. Bake 5 to 8 minutes longer or until bubbly and thoroughly heated.
Side Dish Ingredients
- 1 (12-oz) pkg frozen broccoli florets
- ¼ tsp salt
- 1 Tbsp lemon juice
Side Dish Instructions
- Cook broccoli according to package directions. Toss with salt and lemon juice.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
479
|
32
|
511
|
| Fat (g) | 37 | 0 | 37 |
| Sat. Fat (g) | 21 | 0 | 21 |
| Protein (g) | 29 | 4 | 33 |
| Carb (g) | 4 | 5 | 9 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 816 | 184 | 1000 |
Keto Meal Plan
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