My Life in Moderation

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Jalapeño Popper Chicken Casserole

Organic Ingredients


2-3 boneless skinless chicken breasts, grilled and chopped small

*omit chicken and double the mushrooms to make this vegetarian*

1 can black soy beans, Eden's Organic

5-10 sliced crimini mushrooms (5ish if they're big guys)

4 lg jalapenos, seeded (if you don't want it too spicy) & sliced

1 lg jalapeno, sliced thinly for garnish

1/3 cup red onion, minced

3 lg garlic cloves, minced

2 tbsp ghee

1/2 cup cream cheese

1/2 cup greek yogurt or sour cream

1/2 cup shredded mozza

1/2 cup salsa

4-5 bacon slices, crisped and crumbled

1 cup finely grated sharp or marble cheddar

Real Salt & cracked black pepper, to taste

Pinch of crushed chili flakes


Directions


Season and grill your chicken breasts, and then chop them up into tiny pieces. Set aside.

In a large saucepan, melt the ghee and saute the jalapenos, mushrooms, and onions on medium-high until tender. Season with S&P, and chili flakes if you desire. Add the chopped chicken, garlic, and black beans, warm through for 2-3, and remove from heat. Set aside.

In a bowl, whip the cream cheese, yogurt, mozza, salsa, and bacon bits until well combined. Set aside.

In a greased casserole dish, pour the chicken and veggie mixture in the bottom, and press into an even layer with a spatula. Spread the cream cheese mixture on top of that layer. Sprinkle on the cheddar cheese, and arrange the sliced jalapenos on top. Bake at 375 for 20 minutes. Broil on high for 5 minutes. Let sit for 10 minutes before serving. Serves 8.


MACROS: 297cals, 21.3g fat, 3.5g net carbs, 2.7g sugar, 18.4g protein