I love how easy and bold this casserole is. The creamy base blends with spicy jalapeños and two kinds of cheese to create rich, flavorful layers. It’s the perfect way to use leftover chicken, and the crunchy topping? I’m obsessed. This dish brings just enough heat to keep things interesting while staying family-friendly (just remove the jalapeño seeds for a milder version). Whether I’m feeding a crowd or meal prepping for the week, this casserole fits the bill.
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)
½ tsp garlic powder
½ tsp onion powder
Salt & black pepper to taste
2 cups crushed corn chips or buttery crackers
2 tbsp melted butter
Optional garnish: chopped green onions or cilantro
Directions
I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
In a large bowl, I mix the cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
Then I stir in the chicken, diced jalapeños, and half of the shredded cheeses.
I spread this mixture evenly into the prepared baking dish.
In a small bowl, I toss the crushed corn chips with melted butter.
I sprinkle the remaining cheese over the casserole, then top it evenly with the buttered chips.
I bake it uncovered for 25–30 minutes, until it’s bubbly and the top is golden and crunchy.
I let it rest for 5 minutes before serving and add a garnish if I’m feeling fancy.
Servings and timing
This recipe makes 4 to 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
I sometimes swap in rotisserie chicken for convenience.
If I want extra heat, I leave some jalapeño seeds in or add a pinch of cayenne.
Crushed tortilla chips or Ritz-style crackers both work great for the topping.
I’ve even added frozen corn or black beans for a more Tex-Mex feel.
To make it gluten-free, I just use gluten-free cream soup and chips.
Storage/Reheating
Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the casserole with foil and warm it in a 350°F (175°C) oven for 15–20 minutes. For a quick option, I microwave individual portions for about 1–2 minutes until hot. If the topping softens, I sometimes toast it under the broiler for a minute or two.
FAQs
What kind of chicken works best for this recipe?
I use any cooked chicken I have on hand—grilled, roasted, or rotisserie. Shredded or diced both work perfectly.
Can I make this casserole ahead of time?
Yes, I prep the filling and topping separately, then assemble just before baking. I also refrigerate the unbaked casserole for up to 24 hours.
How spicy is this dish?
The spice level depends on the jalapeños. I remove the seeds for a mild flavor, but I can leave some in or add more peppers for extra heat.
Can I freeze this casserole?
Yes, I freeze it before baking. I wrap it tightly in foil and freeze for up to 2 months. I bake it from frozen at 375°F, adding 15–20 minutes to the baking time.
What can I use instead of cream of chicken soup?
I’ve made it with homemade white sauce or even cream of mushroom soup when that’s what I had—it always turns out delicious.
Conclusion
This Cheddar Jalapeño Chicken Crunch Casserole is all about flavor, texture, and ease. I love how it combines the creaminess of a comfort classic with the boldness of spice and the satisfying crunch on top. It’s a go-to weeknight winner and a crowd-pleaser every time.
