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Jalapeño Popper Chicken Biscuit Casserole 

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:

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. 

Yield: 6

Jalapeño Popper Chicken Biscuit Casserole 

Jalapeño Popper Chicken Biscuit Casserole 

 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! 

Author: thepounddropper.com

Prep Time 20 minutes
Additional Time 5 minutes
Cook Time 30 minutes
Total Time 55 minutes

Ingredients

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. can green chilies)
  • 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, optional
  • 1 Tbsp diced jalapeños

Instructions

  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 9x13 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. 

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.

Notes

  1. Substitute the jalapeños for a 4 oz. can of roasted green chilies-if you prefer a milder version. 

Smartpoints: GREEN: 7 SmartPoints per serving  BLUE/PURPLE: 6 Smartpoints per serving 

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 315Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 165mgSodium 723mgCarbohydrates 23gFiber 1gSugar 3gProtein 32g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Cheryl

Tuesday 2nd of March 2021

This recipe is amazing you feel like you are eating something very decadent! It is very easy to make but and I was nervous with how sticky the biscuit were but they turned out perfectly. My husband said add it to "the list"! I will 100% be making this again!

The only things I did different was used diced chicken and 1 oz. shredded mozzarella cheese

Karen

Monday 30th of March 2020

Made this tonight and the whole family loved it! 10 out of 10! Thank you so much! Love your recipes!

Audra

Friday 20th of March 2020

Hi there! looking to try this out tonight. Wondering if you have every had anyone substitute canned biscuits in instead of making the biscuits?

Joyce

Thursday 23rd of May 2019

Glad I read the comments with suggestions for a less sticky dough, I just wish I had read before trying to make it! Still, it turned out well and very yummy!

Phyllis

Tuesday 14th of May 2019

Do your nutritional values only include the ingredients other than the Freestyle foods? Is the Chicken breast calculated in the calories, fat, fiber, protein, etc? I am not following Freestyle, but this looks amazing and I do track my foods. THank you!

Lindsay Kehl

Wednesday 15th of May 2019

Hi Phyllis

Yes, the chicken breast is included in the nutritional info just not calculated in the points.

Thank you

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