Cheddar Jalapeño Chicken Crunch Casserole
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.
- 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.
Can be made ahead and refrigerated before baking.
