Jalapeño Popper Chicken Biscuit Casserole is filled with a cream cheese sauce, shredded chicken, homemade biscuit bites, and topped with bacon and jalapeños until nice and bubbly. This is the ultimate game day or weekday meal!

Makes 6 ( 1 cup) servings

How do I make this Jalapeño Popper Chicken Biscuit Casserole?

Combine, cream cheese, diced jalapeños ( leaving 1 Tbsp aside for the top of the casserole)

and cream of chicken soup into a large sauce pan and cook over medium to low heat. 

Stir until cream cheese is melted and well combined.

Then gradually add milk.

Add Monterey cheese and stir until cheese is melted.  

Fold in cooked chicken.

Stir until well combined. Remove from heat and pour into a large mixing bowl.

To make biscuits: In a large mixing bowl combine, flour, non fat Greek yogurt and egg.

Mix well until dough is formed. Roll dough into 1/2 inch bite size biscuits. Fold biscuit bites into the cheese/chicken sauce.

Spray a 9×13 baking dish with non stick cooking spray. Pour mixture into prepared baking dish.

Sprinkle with cooked bacon pieces and remaining diced jalapeños.

Bake for 30-35 minutes or until bubbly and the biscuit bites are completely cooked through.

Makes 6 ( 1 cup servings) 

 

Sauce Ingredients: 

• 4 oz. 1/3 less fat cream cheese ( room temperature) 
• 1/2 cup skim milk 
• 1 (10.5 oz.) can healthy request cream of chicken, condensed 
• 1 (4 oz.) can diced jalapeños (or 4 oz. green chilies if you prefer less heat)
• 1 oz. shredded Monterey or Cheddar cheese ( I use Monterey cheese)
• 2 cups skinless, boneless, cooked chicken breast, shredded or rotisserie chicken ( with skin removed )

Biscuit Ingredients:

• 1 cup self rising flour ( I use Gold Medal)
• 1/2 cup non fat plain Greek yogurt ( I use Chobani)
• 2 large egg whites

Garnish:

• 8 slices Al Fresco chicken bacon or 6 slices turkey bacon, cooked and torn into pieces
• 1 Tbsp diced jalapeños

Directions:

1. Preheat oven to 350 degrees.
2. In a sauce pan combine, cream cheese, diced jalapeños ( leaving 1 Tbsp aside for the top of the casserole) and cream of chicken soup and cook over medium to low heat. Stir until cream cheese is melted and well combined. Then gradually add milk.
3. Add Monterey cheese and stir until cheese is melted.  
4. Fold in cooked chicken. Stir until well combined. Remove from heat and pour into a large mixing bowl.
5. To make biscuits: In a large mixing bowl combine, self rising flour, non fat Greek yogurt and egg whites. Mix well until dough is formed. Roll dough into 1/2 inch bite size biscuits. Fold biscuit bites into the cheese/chicken sauce.
6. Spray a 9×13 baking dish with non stick cooking spray. Pour mixture into prepared baking dish. 
7. Sprinkle with cooked bacon pieces and remaining diced jalapeños. 
8. Bake for 30-35 minutes or until bubbly and the biscuit bites are completely cooked through. 

Notes:

• If you prefer a milder version substitute the jalapeños for a 4 oz. can of roasted green chilies.

Makes 6 ( 1 cup) servings

6-8 PersonalPoints™ per serving*  

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.