Jalapeño Popper Chicken Casserole

• servings: 4 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

1/2 tablespoon olive oil

1 heaping cup diced onion (120 grams)

3 cloves garlic, minced

1 1/4 cup diced green pepper (150 grams/about 1 medium-large pepper)

2 cups cauliflower rice (200 grams)

1 cup greek yogurt (8 ounces - I used 0% fat)

1/2 cup cream cheese, softened (4 ounces)

1 tablespoon nutritional yeast

1/2 teaspoon smoked paprika

2 packed cups shredded chicken (8 ounces)

1 cup diced jalapeños (about 4*)

1/2 cup shredded cheddar cheese (1 1/2 ounces)

1/4 heaping cup crumbled pretzels

salt and pepper, to taste

for topping: sliced jalapeños

Directions

Preheat oven to 350 degrees Fahrenheit.

Make your veggie mixture. Heat a cast iron, enameled cast iron, or oven-safe pan over medium-low heat. Add oil and let it get hot, about 30 seconds. Add onion, garlic, and salt and pepper and saute, stirring occasionally, for 3-4 minutes until softened and browned. Next, add green pepper and saute for another 3-4 minutes. Then, add cauliflower rice, mix to combine, and saute for another 3 minutes. Turn off the heat.

While the veggies cook, make the cream cheese mixture. In a medium bowl, mix together the greek yogurt, softened cream cheese, nutritional yeast, paprika, and salt and pepper.

Assemble your casserole. Once the veggies are done and are slightly softened, add shredded chicken, cream cheese mixture, and diced jalapeno peppers to the pan. Stir well to combine and make sure everything is evenly incorporated.

Bake. Place in the oven and bake for 10-15 minutes until warmed through and golden brown on top. Remove from oven and sprinkle with cheese. Then sprinkle with the crushed pretzel pieces. Add some jalapeños slices if desired. Bake for another 5 minutes until the cheese is melted and golden brown.

Enjoy! Eat as a casserole or as a dip and enjoy!

Nutrition

• Serving Size: 1 serving (1/4 of recipe
• Calories: 366 kcal
• Total Fat: 18.5 g
• Saturated Fat: 8.8 g
• Unsaturated Fat: 7 g
• Cholesterol: 88 mg
• Sodium: 488 mg
• Total Carbohydrate: 19.3 g
• Dietary Fiber: 3.4 g
• Total Sugars: 8 g
• Protein: 31.3 g