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 mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Main Dish
Cuisine: Chicken, Gluten Free, Low Carb
Servings: 8 servings
Calories: 714kcal
- 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)
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.
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.
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