Jalapeno Popper Casserole
A cheesy casserole easily adapted for any occasion.
Ingredients
- 16 oz cream cheese, softened I used Neufchâtel cream cheese
- 1 cup sour cream I used reduced fat
- 2 cups Mexican blend cheese Or cheese of choice
- 1/2 cup bacon, cooked and crumbled
- 1 12.5 oz can of shredded chicken Or can use 2 chicken breasts or thighs
- 6 jalapeno peppers, diced remove seeds for less spice
- 2 lbs tater tots can use frozen
- 2 green onions, as desired
Instructions
- Preheat oven to 425° F. Place tater tots in a single layer (frozen is fine) in a greased 9x9 or 8x8 pan. Bake for 15 minutes.
- Cook and crumble the bacon. Chop the peppers and green onions.
- Combine the sour cream, cream cheese, 1 1/2 cup shredded cheese, 3/4 of the bacon, the jalapeno, and onions. You may wish to keep some of the onions as a toping, along with the rest of the bacon. Stir in shredded chicken.
- Add mix over tater tots. Top with remaining cheese, bacon, and green onions. Return to oven and cook for 20 minutes.
- Remove from oven when top looks slightly brown and the cheese is melted. Enjoy!
