Jalapeño Popper Chicken Casserole

• 份量: 6 servings
• 活動時間: 20 minutes
• 總時間: 55 minutes

食材

10 oz bacon

1 lb boneless, skinless chicken breast or thighs (cut into bite-sized pieces)

16 oz cottage cheese (2% or 4% work)

2-3 cloves garlic (peeled)

1 tsp salt

½ tsp paprika

¼ tsp black pepper

3 jalapeños

2 large green onions (chopped, both white & green parts)

12 oz frozen cauliflower rice

1 cup shredded cheddar cheese

步驟

Preheat oven to 350F.

Chop 2 of the jalapeños into large chunks — I like to leave the seeds in one of them and remove them from the other, for a medium spice level. Slice the third jalapeno thinly to use for topping.

In a food processor, add the cottage cheese, garlic, salt, pepper and paprika. Blend until smooth, scraping down the sides as needed.

Then, bring a large pan to medium heat. Once hot, add bacon & cook until crispy. Remove from pan, blot with paper towels & then crumble it up. Remove most of the bacon grease from the pan, leaving a little to cook the chicken in.

Add in the cubed chicken & season with salt + pepper. Cook for about 5 minutes, until browned & nearly done through.

haw out the cauliflower rice in a bowl in the microwave or on the stovetop — you don’t need it to be hot, just warm! Then, use a thin dish towel or paper towel and squeeze out all the liquid from the cauliflower rice — don’t skip this step!

Add the blended cottage cheese, chicken, ⅔ of the crumbled bacon, green onion, 2 of the diced jalapeños and the cauliflower rice to a 8x12 or 9x13” baking dish. Use a spatula to mix it up. Spread out evenly in the pan.

Cover with foil and bake for 20 minutes. Then, add shredded cheese, the jalapeños slices & remaining crumbled bacon. Return to the oven & cook, uncovered for 10 more minutes. At the end, switch the oven to broil for 2-4 more minutes. Enjoy!

營養

• 卡路里: 434 kcal
• 總脂肪: 28 g
• 飽和脂肪: 11 g
• 不飽和脂肪: 14 g
• 反式脂肪: 0.1 g
• 膽固醇: 101 mg
• 鈉: 1236 mg
• 總碳水化合物: 7 g
• 膳食纖維: 2 g
• 總糖: 4 g
• 蛋白質: 37 g