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A jalapeno popper chicken casserole with a wood server lifting some up.
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5 from 7 votes

Low Carb Jalapeño Popper Chicken Casserole

Chicken, cauliflower, and a creamy, spicy cheese sauce come together deliciously to make up this Low Carb Jalapeño Popper Chicken Casserole. It's a rich, filling meal with only 8 net carbs per serving.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Dish
Cuisine: Chicken, Gluten Free, Low Carb
Servings: 8 servings
Calories: 714kcal

Ingredients

  • 12 ounces bacon (diced)
  • 1 1/2 pounds boneless, skinless chicken (cut into bite size cubes)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups riced cauliflower (from about 1 large head)
  • 5 jalapeño peppers (4 diced, 1 sliced)
  • 2 cloves garlic (minced)
  • 1 cup heavy cream
  • 16 ounces cream cheese
  • 8 ounces sharp white cheddar cheese (shredded, divided)

Instructions

  • Preheat oven to 350°F.
  • Place a large, deep skillet over medium heat and add the diced bacon. Cook until just crisp, about 10 minutes. Remove the bacon from the pan with a slotted spoon and place on a paper-towel lined plate. Set aside 1/2 cup of the bacon to use as part of the casserole topping.
    12 ounces bacon
  • Drain all but about 1 tablespoon of the bacon grease from the skillet, place it back on the burner and increase the heat to medium-high. Season the chicken with the salt and pepper and add to the skillet.
    1 1/2 pounds boneless, skinless chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper
  • Cook the chicken, stirring occasionally for about 5-7 minutes or until just cooked through and no longer pink in the middle. Remove from the pan and place in a large casserole dish along with the riced cauliflower and bacon (minus the reserved bacon).
    5 cups riced cauliflower
  • Place the skillet back on the burner and lower the heat back to medium. If there is not enough bacon grease left in the pan, add a drizzle of olive oil and the diced jalapeño peppers. Cook until just tender, about 2-3 minutes. Stir in the garlic and cook 30 seconds longer.
    5 jalapeño peppers, 2 cloves garlic
  • Slowly pour in the heavy cream and heat for 1-2 minutes. Add the cream cheese and 1 cup of the shredded cheddar cheese. Whisk constantly until the cheeses are completely melted and smooth. This may take a few minutes. You can raise the heat a little, if needed.
    1 cup heavy cream, 16 ounces cream cheese, 8 ounces sharp white cheddar cheese
  • Pour the cheese sauce into the casserole dish with the chicken, cauliflower, and bacon. Stir until everything is well combined.
    5 cups riced cauliflower
  • Top the casserole with the remaining cheddar cheese, reserved bacon, and jalapeno pepper slices.
  • Cover and cook for 35 minutes. Uncover and cook an additional 10 minutes.

Video

Notes

Tips and Techniques

  • Save time making this recipe by using rice cauliflower from the produce department. Frozen riced cauliflower is not recommended.
  • You can also use leftover chicken and bacon to save time.
  • Completely remove the seeds and membrane from the jalapeño peppers to greatly reduce the spiciness, if desired.
  • Do not use bagged shredded cheese. It contains a starch that doesn't melt well and increases the carb count.
  • Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 714kcal | Carbohydrates: 10g | Protein: 36g | Fat: 59g | Saturated Fat: 29g | Cholesterol: 215mg | Sodium: 925mg | Potassium: 854mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1605IU | Vitamin C: 62.2mg | Calcium: 309mg | Iron: 1.4mg