Description
This Spicy Cheddar Jalapeño Chicken Casserole features tender shredded chicken, creamy cheddar cheese, and a kick of jalapeño heat, all baked to perfection for a comforting meal that’s sure to please the whole family.
Ingredients
2 cups cooked and shredded chicken
1 cup sharp cheddar cheese, shredded
1/2 cup diced jalapeños (fresh or pickled)
1 can (10.5 oz) cream of chicken soup
2 cups cooked rice or pasta
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
Optional: breadcrumbs or extra shredded cheese for topping
Instructions
1. Preheat your oven to 375°F (190°C).
2. Cook the rice or pasta according to package instructions, then rinse under cool water.
3. In a large mixing bowl, combine the cooked chicken, jalapeños, cream of chicken soup, and cooked rice or pasta. Stir until well incorporated.
4. Fold in the shredded cheddar cheese until evenly distributed.
5. Grease a 9×13-inch baking dish and transfer the mixture into it, smoothing the top.
6. If desired, sprinkle breadcrumbs or additional cheese on top.
7. Bake for 30–35 minutes, or until the cheese is melted and bubbly and the edges are golden brown. Keep an eye on it during the last 10 minutes to prevent overcooking.
Notes
For a gluten-free option, use gluten-free cream of chicken soup and serve over cauliflower rice or quinoa.
Adjust the amount of jalapeños to suit your spice preference.
This casserole reheats well; store leftovers in the refrigerator for up to 4 days and reheat at 350°F (175°C) for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg