Description
All the great flavors of jalapeno poppers in an easy and delicious casserole.
Ingredients
- FOR THE CASSEROLE:
- 3 slices Bacon, Chopped
- 1 Onion, Chopped
- 2 Jalapenos, Seeded, De-veined And Diced
- 3 cloves Garlic, Chopped
- 8 ounces, weight Cream Cheese, Softened
- ½ cups Greek Yogurt Or Mayonnaise
- 4 ounces, weight Sharp Cheddar Cheese, Grated
- ⅓ cups Parmesan Cheese, Grated
- 3 cups Cooked And Shredded Chicken
- FOR THE TOPPING:
- ½ cups Crushed Butter Crackers (like Ritz)
- ½ cups Parmesan Cheese, Grated
- 4 Tablespoons Butter, Melted
Preparation
Preheat oven to 375 F. Spray a 9 x 13 baking dish with cooking spray.
Cook the bacon in a large skillet over medium heat until done, but not too crisp. Using a slotted spoon, remove bacon to a paper towel lined plate and reserve. Leave drippings in the skillet.
Add onion and jalapenos into the same skillet with the bacon drippings and saute until onion starts to soften. Add garlic and cook 1-2 minutes longer.
Stir in cream cheese, yogurt, cheddar cheese and Parmesan until mostly melted and combined. Stir in chicken and bacon. Pour into the prepared dish.
For the topping: Mix together the crushed crackers, Parmesan cheese and melted butter in a bowl. Sprinkle on top of casserole.
Bake for 25-35 minutes or until casserole is hot and bubbly and topping is brown. If the topping gets too dark before it’s done, cover with foil. Serve warm.
I saw something similar by Robyn at “Add a Pinch” and I knew I wanted those flavors thrown together and in my mouth, ASAP.
