Jalapeño Popper Chicken Casserole
Steamed Lemon Broccoli
Wine Recommendation
Chateau Ste. Michelle 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 salt
- 3 cups shredded rotisserie chicken
- 6 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 until crisp; drain. Crumble bacon.
- Combine cream cheese and heavy cream in a large nonstick skillet over medium-low heat. Cook 6 minutes or until cheese melts, whisking to combine. Add 1 cup shredded cheese and garlic salt to skillet, whisking until blended. Remove from heat.
- Place chicken in baking dish. Top with two-thirds of jalapeño slices. Pour cheese sauce over chicken and jalapeños. Top with 1 cup shredded cheese and remaining jalapeño slices.
- Bake 20 minutes. Sprinkle with bacon. Bake 10 minutes longer or until bubbly and thoroughly heated.
Side Dish Ingredients
- 2 (12-oz) pkg frozen broccoli florets
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- ½ tsp salt
Side Dish Instructions
- Cook broccoli according to package directions. Toss with oil, lemon juice, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
489
|
85
|
574
|
| Fat (g) | 37 | 6 | 43 |
| Sat. Fat (g) | 21 | 1 | 22 |
| Protein (g) | 34 | 2 | 36 |
| Carb (g) | 4 | 6 | 10 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 938 | 228 | 1166 |
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