This Cauliflower Jalapeño Popper Casserole is holiday party food combined with veggies to makes it almost okay to eat all year round. Minimize the guilt to maximize the flavor.
Cauliflower Jalapeño Popper Casserole
Ingredients
- 1 lb chicken breast
- 6 jalapeños halved and seeds removed
- 2 tablespoons olive oil
- 6 strips thick-cut bacon
- 1 ¼ cups shredded cheddar cheese divided
- 8 oz cream cheese ⅓ less fat
- ½ cup light sour cream
- ¼ cup low-fat milk
- 2 teaspoon smoked paprika
- 1 teaspoon cayenne pepper optional, for spice
- 3 cups fresh cauliflower florets cut into small (1-inch) bite-size pieces
- Salt to taste
Instructions
- Preheat oven to 375F. Line two baking sheets with parchment paper.
- Place the chicken breasts and halved jalapeños on one baking sheet. Drizzle with olive oil and season lightly with salt. On the second sheet, arrange the bacon strips. Bake both for 20–25 minutes, until the chicken is cooked through (165F) and the bacon is crisp.
- In a large mixing bowl, combine ¾ cup of cheddar cheese, cream cheese, sour cream, milk, smoked paprika, and cayenne. Stir until smooth.
- Once cooled slightly, shred the chicken, crumble the bacon, and dice the jalapeños.
- Add the shredded chicken, ¾ of the chopped jalapeños, and ¾ of the crumbled bacon to the cream cheese mixture. Stir to combine.
- Spread the cauliflower florets evenly on the bottom of a 9×12-inch baking dish. Top with the chicken-cheese mixture and spread evenly. Sprinkle the remaining ½ cup cheddar cheese, jalapeños, and bacon over the top.
- Bake for 20 minutes, or until hot and golden brown on top.
- Let rest for a few minutes before serving.
Notes
- Use 6 jalapeños for a mild casserole or 9 jalapeños for a spicier version.
- Want even more heat? Drizzle your favorite hot sauce over the top just before serving.
- You can also use rotisserie chicken to save time or frozen cauliflower florets (thawed and drained) instead of fresh.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
The holiday season is in full gear, and I want nothing more than to eat all the cheese, bacon, and dips that are coming my way. However, you have to keep your cravings in check sometimes. I feel like this casserole is a fair negotiation between eating healthy and eating like it's the holidays.
I love how the cauliflower gives this dish a nice hearty texture. It adds to this casserole and ensures you eat your veggies. I also love how cauliflower doesn't have an overpowering flavor. It takes on the flavors around it.
Jarred Derflinger a says
Add some seasoning to your chicken and it'll make you want to slap your momma!. Absolutely fantastic. However, it took me closer to and hour and 20 minutes.
Sarah Ramirez says
only needs 4oz of cream cheese. it was way too much with a whole block.
Kerry says
I used shredded rotisserie chicken and Turkey bacon. It was a bit bland but I would make it again. I would add salt, pepper, onion and garlic powder.
Gina Tyra says
This packed flavor made according to these directions. The jalapeño’s didn’t add enough flavor or heat for me. I felt the cream cheese could have been half the amount and maybe mix with mascarpone or something similar to make it not so heavy. I mixed in chicken broth and added crushed pepper flakes which improved to my liking. Not bad but wouldn’t make it again.