Small-Batch Jalapeño Popper Casserole
Jalapeño Popper Casserole is a fun, spicy, easy to make ahead,"family of 4 sized dinner that you'll want on the menu every week.
Equipment
- 2 quart casserole
- 2 quart mixing bowl
Ingredients
- 2 small chicken breasts cooked
- ⅓ cup pickled jalapeños
- 1 large green bell pepper
- 1 can reduced fat cream of chicken condensed soup
- ½ cup light sour cream
- 4 cups cooked rice cold
- ½ tsp black pepper
- 2 cups cheddar cheese divided
Instructions
- Preheat the oven to 400ºF.
- Dice the chicken, jalapeños, and green bell pepper, and add to a mixing bowl.
- To the mixing bowl, add 1 cup of cheddar, the can of cream of chicken and sour cream. Stir to combine.
- Fold in the rice. If the mixture is too thick, you may add a tablespoon or so of water.
- Spread the mix evenly in your casserole dish, and sprinkle the remaining cheddar on top. Additionally, sprinkle the black pepper on top.
- Bake uncovered for 45 minutes or until the cheese is browned and bubbly.
- Cool for 10 minutes before serving.