Jalapeno Popper Chicken Casserole

• Meat

  • 6 slices Bacon
  • 2 1/2 cups Chicken, cooked

• Produce

  • 1 Garlic clove
  • 3 Jalapenos
  • 1 Onion, small

• Canned Goods

  • 1 cup Chicken broth

• Pasta & Grains

  • 8 oz Penne pasta, cooked

• Baking & Spices

  • 2 tbsp Flour

• Dairy

  • 1 tbsp Challenge butter
  • 6 oz Challenge cream cheese
  • 1 cup Cheddar cheese
  • 1 cup Milk
  • 1 cup Monterey jack cheese

Found on spicysouthernkitchen.com

Ingredients

• 6 slices bacon
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 tablespoon Challenge butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup milk
• 6 ounces Challenge cream cheese, softened, and cut into 1-inch pieces
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 3 jalapenos, 2 diced and 1 sliced
• 2½ cups cooked, shredded chicken
• 8 ounces penne pasta, cooked

Directions

• Cook bacon in a large nonstick pan. Crumble bacon and set aside.
• Add onion to bacon grease and cook until soft. Add garlic and cook 1 minute.
• Add butter to pan. When melted, sprinkle flour into pan. Stir and cook 1 minute.
• Gradually whisk in chicken broth and milk.
• Add cream cheese and stir until melted.
• Remove pan from heat and stir in half of Monterey Jack cheese and half of cheddar cheese until smooth.
• Stir in diced jalapeno, chicken, pasta, and half of bacon.
• Pour into a greased casserole dish. Cover with aluminum foil and bake at 350 degrees for 20 minutes.
• Remove foil, sprinkle with remaining bacon, cheese and the sliced jalapeno.
• Return to oven and bake 10 more minutes.