All the bold, cheesy flavors of your favorite jalapeño poppers—turned into a hearty keto casserole! This dish is spicy, creamy, and loaded with chicken, bacon, and a clever cauliflower swap for pasta.
🕒 Recipe at a Glance
Servings: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Dietary Tags: 🥓 Keto | 🥦 Low-Carb | 🌶️ Spicy | 🧀 Gluten-Free | 🐓 High-Protein
🛒 Ingredients Checklist
- 1 medium head cauliflower (chopped or riced)
- 2 cups cooked chicken (shredded or chopped)
- 8 oz cream cheese, softened
- ½ cup heavy cream
- ¼ cup chicken broth
- 4 jalapeño peppers, diced
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup crumbled bacon, cooked and crispy
📋 Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9” baking dish.
- Chop the cauliflower into small, macaroni-sized pieces (or use cauliflower rice).
- Boil the cauliflower in salted water for 4 minutes. Drain well.
- In a large mixing bowl, combine the cooked cauliflower and shredded chicken.
- In a separate bowl, stir together the cream cheese, heavy cream, broth, jalapeños, and seasonings until smooth.
- Mix the cream cheese sauce into the cauliflower-chicken mixture.
- Transfer to the prepared baking dish and top with cheddar cheese and crumbled bacon.
- Bake for 20 minutes, or until bubbly and golden.
- Serve hot!
🔍 Quick Notes & Tips
- Tone down the heat? Remove seeds/membranes from jalapeños.
- Like it spicier? Keep seeds and add cayenne to taste.
- Mac & cheese vibes: Chop cauliflower to resemble macaroni for a pasta feel.
- Leftover chicken hack: Rotisserie chicken works great and saves time!
- Texture alert: Cauliflower rice works but may yield a softer texture.
🥄 Comfort Food with a Kick
This dish brings together everything we love about jalapeño poppers—spicy peppers, melty cheese, rich creaminess—and turns it into a one-pan dinner. It’s family-friendly, meal-prep friendly, and makes cauliflower taste like a dream.
I whipped this up one night when I had leftover chicken and wanted something cozy with a little fire. It’s been a weekly rotation meal ever since.
👨🍳 Step-by-Step Visuals (Optional Section)
🔪 1. Prep Your Veg & Chicken
Chop the cauliflower to macaroni-size, and shred your chicken. Dice your jalapeños—remove seeds for less heat.
🫕 2. Make the Sauce
Mix cream cheese, heavy cream, broth, spices, and jalapeños until creamy and pourable.
🍲 3. Combine & Bake
Mix it all together, spread in a dish, top with cheddar and bacon, and bake till bubbling and golden.
🧾 Ingredient Deep Dive & Substitutions
Ingredient Highlights
- Cauliflower: Low-carb pasta stand-in with great texture.
- Jalapeños: Bring the heat—customizable for spice level.
- Cream cheese + heavy cream: Make the sauce ultra rich and silky.
- Bacon: Adds crunch, salt, and serious flavor.
Substitutions
- No fresh jalapeños? Use canned, pickled, or even green chilies.
- Dairy-free? Sub with coconut cream and a dairy-free cheese (but results will vary).
- No chicken? Ground turkey or shredded pork work well.
Equipment Tip
Use a sharp knife for clean cauliflower cuts and a hand mixer to blend cream cheese if it’s too firm.
🔄 Variations & Serving Ideas
Flavor Upgrades
- Stir in chopped green onions or chives
- Add a pinch of smoked paprika for depth
- Top with crushed pork rinds for extra crunch after baking
Dietary Tweaks
- Dairy-Free: Try coconut cream and dairy-free cheese
- Paleo: Swap dairy for paleo-friendly alternatives and omit cheese
- Extra protein: Add more shredded chicken or mix in egg whites
What to Serve With
- Simple side salad
- Roasted broccoli or Brussels sprouts
- A light cucumber-avocado salad for cooling contrast
🧊 Storage & Make-Ahead Tips
- Fridge: Store in an airtight container up to 4 days
- Freezer: Freeze in portions up to 2 months (thaw before reheating)
- Reheat: Microwave or warm in oven at 325°F until heated through
- Make-Ahead: Assemble everything in the baking dish, cover, and refrigerate up to 24 hours before baking
📊 Nutrition Facts (Per Serving)
- Calories: 588
- Total Fat: 48g
- Saturated Fat: 26g
- Cholesterol: 165mg
- Sodium: 1025mg
- Carbs: 10g
- Net Carbs: 7g
- Fiber: 3g
- Sugar: 5g
- Protein: 31g
🥓 Allergens: Contains dairy. Keto-friendly. Gluten-free.
❓ FAQ
Q: Can I make this casserole ahead of time?
A: Yes! Assemble it fully, cover tightly, and refrigerate. Bake within 24 hours.
Q: Can I use rotisserie chicken?
A: Absolutely—it’s a time-saver and adds flavor.
Q: Is it spicy?
A: It has a kick. Remove seeds for a milder version or add cayenne to turn it up.
Q: Can I double this for a crowd?
A: Yes, double the ingredients and bake in a 9×13” pan. Add 5–10 extra minutes to the bake time.
