This easy Jalapeno Popper Casserole is loaded with chicken, bacon, cream cheese, jalapeños, and tater tots. It’s creamy, spicy, and addictive.
Can I tell you a secret? I never meant to make this jalapeno popper casserole. It wasn’t planned. There was no cute Pinterest inspiration board, no neatly typed recipe card passed down from Grandma. It happened because I was tired, hungry, and had exactly five things in the fridge—none of which were particularly inspiring on their own.
But here’s the thing: I had jalapeños. I had bacon. And a bag of tater tots that had been sitting in the freezer since the dawn of time. You see where this is going, right?
So I just started mixing. Chicken? Sure. Cream cheese? Why not. The rest? A blur. I was half-distracted by the dog trying to lick bacon grease off the counter.
But then the oven timer went off. And I pulled out this golden, bubbly, slightly chaotic casserole that somehow smelled exactly like a hug. One bite in and I knew—I would never live this one down. And by that I mean, I now have to make it at every family gathering, whether I want to or not.
Why You’ll Love This Jalapeno Popper Casserole Recipe?
Let’s be honest: casseroles have a reputation. They’re not exactly sexy food. They’re what you bring to potlucks when you forgot you had to bring something. They’re often beige. Sometimes soggy. Occasionally sad.
But this one? Oh no. This jalapeno popper casserole is a rule-breaker.
It’s got heat and texture and a ridiculous amount of cheese. It’s cozy without being boring, spicy but not scary, and just indulgent enough to make you feel like you’re treating yourself… even if you’re just eating leftovers in your pajamas while watching reruns of Friends.
The best part? There’s room to play. Don’t eat meat? Swap the chicken. Want it spicier? Toss in an extra pepper or two. Want to cry tears of cheesy joy? Extra cream cheese is your friend.
Ingredient Notes:
Okay, so here’s what I used—and some human commentary because hey, we’ve all made substitutions at 8:37 p.m. with no shame.
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2 lbs tater tots: The kind from a bag. You don’t need to pretend you grated a potato.
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16 oz cream cheese, softened: I once forgot to soften it and had to beat it like it owed me money. Don’t be like me.
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2 boneless, skinless chicken breasts, shredded: Rotisserie chicken is totally fair game. Shortcut = sanity.
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1 cup sour cream: Adds that creamy tang. Plain Greek yogurt works too.
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1 lb bacon, cooked and crumbled: Don’t skimp here. Seriously.
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2 cups Mexican blend cheese: Pre-shredded is fine. I won’t judge you.
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6 green onions, chopped: Optional, but they make you feel like you tried.
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6 jalapeño peppers, deseeded and finely chopped: I keep some seeds in, but you do you. Want it to burn? Leave ‘em all.
How To Make Jalapeno Popper Casserole?
Step 1: I started by preheating the oven to 425°F, mostly because I always forget until I’m halfway through the prep. Then I dumped those tater tots into a greased 9×13 dish and baked them for 15 minutes. Just enough to crisp ‘em up a little.
Step 2: While the tots were getting golden, I cooked a pound of bacon. Pro tip: use scissors to cut it into the pan. Also, try not to eat half of it. I failed. Again.
Step 3: In a big bowl, I mixed the cream cheese, sour cream, most of the bacon (yes, what was left), 1½ cups of the cheese, half the green onions, and all those chopped jalapeños. It looked messy. It tasted like heaven.
Step 4: Then I folded in the shredded chicken—gently, like folding in egg whites, except we all know no one actually knows what that means.
Step 5: I spread that mixture right over the baked tots, sprinkled the remaining cheese, bacon, and green onions on top, and baked it for another 20 minutes until everything was melty, hot, and bubbling like a good casserole should.
Step 6: I let it cool for about 5 minutes. Or tried to. Everyone hovered. It was chaos.
Want To Save This Recipe?
Storage Options:
If—if—you end up with leftovers, they’ll keep in the fridge for about 3–4 days. I like to reheat mine in the oven so the top gets crispy again, but honestly? I’ve eaten it cold and didn’t hate it.
You can freeze it too. Assemble it, freeze before baking, then thaw overnight and bake fresh. Or freeze leftovers if you’re a miracle worker and had any.
Variations and Substitutions:
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No jalapeños? Use canned green chiles or skip them.
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No tater tots? Try cooked hash browns or roasted potatoes.
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Too spicy? Use fewer peppers, or leave out the seeds.
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No chicken? Try black beans, ground beef, or just… more cheese.
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Low-carb? Use cauliflower instead of tots. Don’t roll your eyes—it actually works.
What to Serve with Jalapeno Popper Casserole?
This is a meal in itself, but if you’re feeling extra (or feeding guests), here are some ideas:
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A crisp green salad with lemon vinaigrette (to pretend you’re balancing things out)
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Cornbread or garlic toast
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Cold beer, sparkling water, or a margarita—choose your adventure
Frequently Asked Questions:
Can I make it ahead?
Totally. Assemble it, cover it, and stash it in the fridge. Bake it fresh when you’re ready.
Can I make it vegetarian?
Sure. Skip the chicken and bacon, and add black beans, bell peppers, or mushrooms. It’ll still be cozy and creamy.
Can I feed this to kids?
Yes, if they’re okay with a little kick. If not, just cut back on the jalapeños.
Look, this jalapeno popper casserole isn’t the kind of recipe that ends up on fine dining menus. It’s the kind of dish you make when you’re craving something warm, rich, and just a little ridiculous.
It’s the dish that shows up at Sunday potlucks, late-night hangouts, and weeknight dinners when you need comfort but don’t want to make a big deal about it.
So if you’re looking for something easy, bold, and unapologetically cheesy—this is it.
And if you give it a try? Come back and tell me how it went. Did you spice it up? Tone it down? Forget it in the oven and still love it? I wanna know.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Jalapeno Popper Casserole
Ingredients
- 2 pounds frozen tater tots
- 16 ounces cream cheese softened
- 2 boneless skinless chicken breasts, cooked and shredded
- 1 cup sour cream
- 1 pound bacon cooked and crumbled
- 2 cups shredded Mexican blend cheese
- 6 green onions finely chopped
- 6 fresh jalapeño peppers deseeded and finely chopped
Instructions
Preheat the Oven:
- Set the oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
Bake the Tater Tots:
- Arrange the frozen tater tots in a single layer across the bottom of the prepared baking dish. Bake for 15 minutes, then remove from the oven and set aside.
Prepare the Bacon:
- While the tater tots are baking, cook the bacon until crisp. Allow to cool slightly, then crumble into small pieces. Set aside ¼ of the bacon for topping.
Create the Creamy Filling:
- In a large mixing bowl, combine the softened cream cheese, sour cream, ¾ of the bacon, 1½ cups of shredded cheese, half of the green onions, and the chopped jalapeño peppers. Mix thoroughly until evenly blended.
Add the Chicken:
- Gently fold the shredded chicken into the cream cheese mixture, incorporating it evenly.
Assemble the Casserole:
- Spread the creamy chicken and jalapeño mixture evenly over the pre-baked tater tots in the casserole dish.
Top and Bake:
- Sprinkle the remaining shredded cheese, reserved bacon, and remaining green onions over the casserole. Return to the oven and bake for 20 minutes, or until the top is golden and bubbly.
Serve:
- Allow the casserole to cool for 5 minutes before serving. Serve warm.
Notes
- Tater tots: Use a certified gluten-free brand, as many standard varieties contain wheat-based additives.
- Bacon and cheese: Double-check ingredient labels for potential gluten-containing preservatives or anti-caking agents.
- Seasonings (if added): Confirm that any spice blends are gluten-free and free of fillers.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
