Cauliflower Jalapeño Popper Casserole Recipe
This Cauliflower Jalapeño Popper Casserole is a flavorful and comforting dish combining tender baked chicken, spicy jalapeños, crispy bacon, and creamy cheese sauce layered over fresh cauliflower florets. Perfectly baked to a golden brown, this casserole is a delicious low-carb alternative to traditional casseroles, delivering a spicy kick and a creamy, cheesy richness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Protein & Vegetables
- 1 lb chicken breast
- 6 jalapeños (halved and seeds removed)
- 3 cups fresh cauliflower florets (cut into small 1-inch bite-size pieces)
Dairy
- 1 ¼ cups shredded cheddar cheese (divided)
- 8 oz cream cheese (⅓ less fat)
- ½ cup light sour cream
- ¼ cup low-fat milk
Meat
- 6 strips thick-cut bacon
Spices & Oils
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper (optional, for spice)
- Salt (to taste)
Instructions
- Preheat and prepare baking sheets. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Bake chicken, jalapeños, and bacon. Arrange the chicken breasts and halved jalapeños (seeded) on one baking sheet. Drizzle them with olive oil and season lightly with salt. Place the bacon strips evenly on the other baking sheet. Bake both sheets simultaneously for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is crispy.
- Mix the cheese sauce. In a large mixing bowl, combine ¾ cup of shredded cheddar cheese, cream cheese, light sour cream, low-fat milk, smoked paprika, and optional cayenne pepper. Stir well until the mixture is smooth and creamy.
- Prepare cooked ingredients. Allow the baked chicken, bacon, and jalapeños to cool slightly. Then shred the chicken, crumble the bacon, and dice the jalapeños.
- Combine protein with cheese sauce. Add the shredded chicken, ¾ of the diced jalapeños, and ¾ of the crumbled bacon to the cream cheese mixture. Stir carefully until all ingredients are evenly incorporated.
- Assemble the casserole. Spread the fresh cauliflower florets evenly in the bottom of a 9×12-inch baking dish. Pour and spread the chicken and cheese mixture evenly over the cauliflower. Sprinkle the remaining ½ cup of cheddar cheese, the reserved jalapeños, and bacon pieces on top.
- Bake until golden. Place the assembled dish in the oven and bake for 20 minutes, or until the casserole is heated through and the top is golden brown and bubbly.
- Rest and serve. Remove the casserole from the oven and let it rest for a few minutes before serving to allow the flavors to settle and make serving easier.
Notes
- Removing seeds from jalapeños reduces heat but you can leave some seeds if you prefer spicier flavor.
- Using less-fat cream cheese and sour cream helps reduce the overall fat content without compromising creaminess.
- Make sure chicken is cooked through to avoid any food safety issues; use a meat thermometer for best results.
- You can substitute cauliflower with broccoli for a different flavor and texture.
- Adjust cayenne pepper and jalapeño quantity according to your spice tolerance.
- This casserole keeps well refrigerated for 3-4 days and reheats nicely in the oven or microwave.
Keywords: Cauliflower casserole, Jalapeño popper, Chicken casserole, Baked casserole, Low carb dinner, Spicy chicken bake
