Jalapeño Popper Chicken Casserole
Gourmet Greens with Oranges
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
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
- 6 jalapeño 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 cheese melts, stirring to combine. Add 1 cup shredded cheese and garlic powder to skillet, stirring to melt cheese. Remove from heat.
- Arrange chicken in a single layer in baking dish. Top with two-thirds of jalapeño slices. Pour cheese sauce over chicken and jalapeños. Top with 1 cup shredded cheese and one-third jalapeño slices.
- Bake 20 minutes. Sprinkle with bacon. Bake 10 minutes longer or until bubbly and thoroughly heated.
Side Dish Ingredients
- 3 Tbsp extra virgin olive oil
- 1 Tbsp white wine vinegar
- ½ tsp salt
- ¼ tsp pepper
- 1 (9-oz) pkg mixed greens
- 3 navel oranges, peeled and sectioned (about 2 cups)
- ½ cup thinly sliced red onion
Side Dish Instructions
- Whisk together oil, vinegar, salt, and pepper in a large bowl. Add greens, oranges, and onion; toss.
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