I love this recipe because it’s easy to throw together with cooked chicken and a few pantry staples, but the result is anything but basic. The jalapeños add a pop of spice (that I can totally control), and the double cheese combo gives the filling that gooey, rich texture I crave in a casserole. The crushed chips or crackers on top add the perfect crunch to balance it all out. Whether I’m feeding my family or meal-prepping for the week, this dish never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken, shredded or diced
1 can (10.5 oz) cream of chicken soup
½ cup sour cream
1 cup shredded sharp cheddar cheese
½ cup shredded Monterey Jack cheese
1–2 fresh jalapeños, finely diced (seeds removed for mild heat)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
2 cups crushed corn chips or buttery crackers
2 tablespoons melted butter
Optional garnish: chopped green onions or fresh cilantro
Directions
Step 1: Preheat the Oven I preheat the oven to 375°F (190°C) and lightly grease a medium baking dish.
Step 2: Make the Filling In a large bowl, I whisk together the cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
Step 3: Add the Chicken and Jalapeños I stir in the cooked chicken, finely diced jalapeños, and half of both the cheddar and Monterey Jack cheeses.
Step 4: Assemble the Casserole I spread the mixture evenly into the greased baking dish.
Step 5: Prepare the Crunchy Topping In a small bowl, I toss the crushed chips or crackers with the melted butter.
Step 6: Top and Bake I sprinkle the remaining shredded cheese over the casserole, then evenly spread the buttered chip mixture on top. I bake it uncovered for 25 to 30 minutes, until it’s bubbling and the top is golden and crisp.
Step 7: Cool and Garnish I let it rest for about 5 minutes before serving. If I have some on hand, I add a sprinkle of chopped green onions or cilantro for freshness.
Pro Tip: For even more texture, I sometimes mix a handful of the crushed chips right into the filling before baking. It adds extra crunch in every bite.
Servings and timing
This recipe makes 4 to 6 servings and takes 45 minutes total—just 15 minutes of prep and about 30 minutes in the oven. It’s a fast and flavorful comfort meal I can count on.
Variations
Extra Spicy: I leave some seeds in the jalapeños or add a pinch of cayenne to the filling.
Different Meats: I swap in cooked ground beef or shredded rotisserie turkey for a twist.
Tex-Mex Style: I stir in a little salsa, cumin, or black beans to change up the flavor.
Topping Options: I’ve used crushed Ritz crackers, tortilla chips, or even crispy fried onions—each one adds a different vibe.
Cheese Swap: Pepper jack or Colby cheese works great if I want more heat or a smoother melt.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days in an airtight container. To reheat, I pop individual portions in the microwave or warm the whole dish in the oven at 350°F until hot. If the top loses some crunch, I sprinkle a few fresh chips on top before reheating.
FAQs
Can I make this casserole ahead of time?
Yes! I assemble the whole casserole (minus the crunchy topping), cover, and refrigerate it. When I’m ready to bake, I add the chip topping and pop it in the oven.
Can I use canned jalapeños?
Absolutely. If I’m in a pinch, I use canned or jarred jalapeños. I just drain them well and chop finely before adding to the mix.
What kind of chips work best?
I usually go with corn chips like Fritos, but crushed buttery crackers or tortilla chips also work great. It depends on the flavor and texture I’m going for.
Is this dish kid-friendly?
Yes, if I remove the jalapeño seeds or reduce the amount, the heat is very mild. It’s cheesy and comforting enough for picky eaters.
Can I freeze this casserole?
I can freeze the filling in a baking dish (without the topping). When ready to use, I thaw it overnight in the fridge, add the topping, and bake as usual.
Conclusion
This Cheddar Jalapeño Chicken Crunch Casserole is bold, cheesy, and completely satisfying. I love how it blends creamy, spicy, and crunchy in every bite, making it a standout dish for any night of the week. Whether I’m feeding a crowd or just craving comfort food with a kick, this one always hits the spot.
This cheddar jalapeño chicken crunch casserole is creamy, cheesy, and packed with flavor and heat. Topped with buttery crushed chips, it’s the ultimate spicy comfort food.
Author:Sarah
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Dinner, Casserole
Method:Baking, Oven
Cuisine:Tex-Mex Inspired
Ingredients
2 cups cooked chicken, shredded or diced
1 can (10.5 oz) cream of chicken soup
½ cup sour cream
1 cup shredded sharp cheddar cheese
½ cup shredded Monterey Jack cheese
1–2 fresh jalapeños, finely diced (remove seeds for less heat)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
2 cups crushed corn chips or buttery crackers
2 tablespoons melted butter
Optional garnish: chopped green onions or cilantro
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
In a large bowl, mix together the cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
Stir in the shredded chicken, diced jalapeños, and half of the shredded cheeses.
Spread the mixture evenly into the prepared baking dish.
In a small bowl, combine crushed corn chips with melted butter.
Sprinkle the remaining cheese over the casserole, then top evenly with the buttered chips.
Bake uncovered for 25–30 minutes, until the casserole is bubbly and the topping is golden and crunchy.
Let rest for 5 minutes before serving. Garnish with chopped green onions or cilantro, if desired.
Notes
Use rotisserie chicken to save time.
Mix some of the chip topping directly into the filling for added texture.
Adjust jalapeño quantity based on heat preference.
Great with a side salad, rice, or roasted veggies.
