Easy Jalapeño Popper Chicken Casserole
This easy weeknight jalapeño popper chicken casserole is stuffed with diced jalapeños, cheddar cheese & baked on a bed of cilantro-lime rice. It's a one pot meal in less than an hour!
Servings: 4 people
Calories:
Ingredients
- 4 Thin Chicken Breasts or Cutlets. I usually trim two large chicken breasts into 4
- 4 tsp Cream Cheese
- 1 cup Shredded Cheese - Pepper Jack, Cheddar or both or you can use slices as well to make it easier
- 2-3 Jalapeños - small diced
- 1 box Cilantro Lime Rice 6.9 oz (1 cup)
- 2 cups Water
- 1 Lime Wedge
Instructions
- Preheat your oven to 400F.
- If you need to, carefully cut your chicken breasts in half, so that you have 4 thin cutlets.
- Pile on the 1 tsp of cream cheese, diced jalapeños and cheese on the bottom half of the chicken breast, leave the top empty so they fold over. Reserve some of the shredded cheese and jalapeños for the top of each chickenFold over the chicken, if needed, use a tooth pick to hold in place.
- In your casserole dish, add your rice and water. Stir until combined.
- Place your chicken breasts on top of the rice and sprinkle some cheese and diced jalapeños on top.
- Cover with foil and bake for 25 minutes. Uncover and bake for another 10 minutes.
- Using a fork, fluff the rice. Squeeze lime juice over the chicken.
