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Close-up of creamy chicken, jalapeños, cheddar, and crisp panko inside jalapeño popper chicken casserole

Jalapeño Popper Chicken Casserole With Cottage Cheese

This creamy jalapeño popper chicken casserole combines cooked chicken, fresh jalapeños, blended cottage cheese, Neufchâtel, Greek yogurt, sharp cheddar, and a crisp panko topping. It delivers bold, spicy popper flavor without bacon or condensed soup.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American-Inspired
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 4 cups cooked chicken Chopped or shredded; drain visible liquid or pat dry before using.
  • 1 cup 2% cottage cheese Use a thick cottage cheese and avoid adding excess separated liquid.
  • 4 ounces Neufchâtel cheese Softened close to room temperature.
  • 1/2 cup plain 2% Greek yogurt Use a thick, unsweetened variety.
  • 3 fresh jalapeños Remove the seeds and membranes according to the desired heat level, then dice.
  • 1 fresh jalapeño Optional for extra heat or thinly sliced topping.
  • 2 green onions Slice and separate the white parts from the green tops.
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • ground black pepper Add to taste.
  • salt Optional; add only after tasting the chicken, dairy products, and cheddar.
  • 3/4 cup shredded sharp cheddar For the chicken filling.
  • 1 teaspoon olive oil For sautéing the jalapeños and green onion whites.
Crisp Panko Topping
  • 1/3 cup plain panko breadcrumbs Use certified gluten-free panko when required.
  • 1/4 cup shredded sharp cheddar For the topping.
  • 2 teaspoons olive oil For coating the panko topping.

Equipment

  • 9-inch square baking dish
  • Blender or food processor
  • Large mixing bowl
  • Small skillet
  • Small mixing bowl
  • Cutting board
  • Chef's knife
  • Cheese grater
  • Instant-read thermometer

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch square baking dish.
  2. Cut the jalapeños lengthwise. Remove the seeds and as much of the pale inner membrane as needed for the preferred heat level, then dice the peppers.
  3. Slice the green onions and separate the white parts from the green tops. Reserve the green tops for serving.
  4. Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the diced jalapeños and the white parts of the green onions.
  5. Cook for 4 to 5 minutes, stirring occasionally, until the peppers begin to soften. Remove the skillet from the heat.
  6. Add the cottage cheese, softened Neufchâtel, Greek yogurt, garlic powder, onion powder, smoked paprika, and black pepper to a blender or food processor.
  7. Blend until the sauce is smooth and no large cottage cheese curds remain. Taste before deciding whether salt is needed.
  8. Place the cooked chicken in a large mixing bowl. Add the sautéed peppers, blended sauce, and 3/4 cup shredded cheddar.
  9. Stir until the chicken is evenly coated, then transfer the mixture to the prepared baking dish and spread it into an even layer.
  10. In a small bowl, combine the panko, remaining 1/4 cup cheddar, and remaining 2 teaspoons olive oil. Stir until the crumbs are lightly coated.
  11. Sprinkle the panko mixture evenly over the chicken filling. Add a few thin jalapeño slices to the top only when additional heat is desired.
  12. Bake uncovered for 25 to 30 minutes, until the edges are bubbling, the topping is lightly golden, and the center reaches 165°F (74°C).
  13. Let the casserole rest for 5 to 10 minutes so the sauce can settle and the portions become easier to serve.
  14. Finish with the reserved green onion tops before serving.

Notes

Heat level: For a mild casserole, use 2 jalapeños and remove all visible membranes and seeds. For medium heat, use 3 peppers with most membranes removed. For a hotter result, retain some membrane or add the optional fourth pepper.
Chicken: Drain cooked or rotisserie chicken well before adding it to the filling. Remove the skin from rotisserie chicken and taste it before adding salt.
Creamy texture: Use thick cottage cheese and Greek yogurt, and blend the sauce until completely smooth.
Doneness: Check the center with an instant-read thermometer. Stop baking once the center reaches 165°F (74°C) to reduce the risk of dry chicken.
Make ahead: The chicken filling and blended sauce may be prepared ahead. Keep the panko topping separate and add it shortly before baking.
Storage: Refrigerate leftovers within 2 hours and use them within 3 to 4 days.
Reheating: Reheat individual portions until the center reaches 165°F (74°C). Oven reheating preserves the topping better than microwave reheating.
Freezing: The dairy-based sauce may separate slightly after freezing and thawing, so refrigeration is preferred unless a small frozen portion has been tested successfully.
Gluten-free option: Use certified gluten-free panko and verify every ingredient label before describing the casserole as gluten-free.