Jalapeño Popper Chicken Casserole

Makes 3 to 4 meal-sized portions
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This keto-friendly jalapeño popper casserole is great as a main meal, dip, dinner or game day snack. Made with chicken, cream cheese, fresh jalapeños and our creamy, spicy Roth Jalapeño Havarti cheese.

Recipe by: Elizabeth Van Lierde, College Housewife


  • 2 chicken breasts, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons garlic powder, divided
  • 1 tablespoon olive oil
  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup chicken broth
  • 1/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 to 4 jalapeños, thinly sliced
  • 1 (6-oz) block Roth Jalapeño Havarti cheese, shredded
  • Sliced green onions, for garnish


  1. Preheat oven to 350 degrees F.
  2. Season chicken breasts with 1 teaspoon salt, 1/2 teaspoon of black pepper and 1 teaspoon garlic powder. 
  3. Heat a medium sauté pan over medium heat. Add olive oil and chicken, and cook for 8 to 10 minutes or until cooked through, stirring occasionally. The chicken should reach an internal temperature of 165 degrees F. 
  4. Meanwhile, in a small bowl, whisk together cream cheese, chicken broth, heavy cream, remaining 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper until smooth and creamy. 
  5. In a small casserole dish, layer cooked chicken, cream cheese mixture, jalapeños and cheese. Bake for 25 to 30 minutes or until cheese is golden brown and bubbly. If you want the cheese more browned, broil for an additional few minutes.


*This dish can be made ahead of time up to the point of baking. Simply wrap with foil and refrigerate, then bring dish to room temperature before baking.
*Can also be served as a dip with chips and/or fresh veggies.