A Surprising Flavor Pair That Sweeps You Off Your Feet – This Casserole Is The BOMB

 

You’ll get 6-7 servings from this recipe, which makes this casserole great for even a larger family.

To make this a little bit leaner you could use turkey bacon low-fat mayonnaise. There are also tasty low-fat cheese options that would work really well for this casserole, in case you are trying to watch your figure. I love serving this buffalo chicken jalapeno popper casserole with sour cream and homemade dinner rolls, but you could also make fresh green salad to go with this.

 

Ingredients

6 small chicken thighs

6 slices bacon

3 medium jalapenos

12 oz. Philadelphia cream cheese

1/4 cup Hellman’s mayonnaise

4 oz. shredded cheddar

2 oz. shredded mozzarella cheese

1/4 cup Frank’s Red Hot

Salt and Pepper to Taste

 

Instructions:

De-bone all chicken thighs and pre-heat oven to 400F. Season chicken thighs well with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake chicken thighs for 40 minutes at 400F.

Once your timer hits 20 minutes, start on the filling. Chop 6 slices of bacon into pieces and put into a pan over medium heat. Once bacon is mostly crisped, add jalapenos into the pan.

Once jalapenos are soft and cooked, add cream cheese, mayo, and frank’s red hot to the pan. Mix together and season to taste.

Remove chicken from the oven and let cool slightly. Once they are cool enough, remove the skins from the chicken.

Lay chicken into a casserole dish, then spread cream cheese mixture over it, then top with cheddar and mozzarella cheese.

Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish.

 

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Quick tip: Use low-fat cheese and mayo to make this leaner.