Jalapeño Popper Chicken Biscuit Casserole 

Jalapeño Popper Chicken Biscuit Casserole 


Sauce Ingredients

  • 4 oz. 1/3 less fat cream cheese ( room temperature)
  •  1/2 cup skim milk
  •  1 (10.5 oz.) can healthy request cream of chicken, condensed
  •  1 (4 oz.) can diced jalapeños ( or 4 oz. can green chilies)
  • 1 oz. shredded Monterey or Cheddar cheese ( I use Monterey cheese)
  • 2 cups skinless, boneless, cooked chicken breast, shredded or rotisserie chicken (with skin removed )
  • Biscuit Ingredients:
  • 1 cup self rising flour ( I use Gold Medal)
  • 1/2 cup non fat plain Greek yogurt ( I use Chobani)
  • 2 large egg whites
  • Garnish:
  • 8 slices Al Fresco chicken bacon or 6 slices turkey bacon, cooked and torn into pieces, optional
  • 1 Tbsp diced jalapeños


  1. Preheat oven to 350 degrees.
  2. In a sauce pan combine, cream cheese, diced jalapeños ( leaving 1 Tbsp aside for the top of the casserole) and cream of chicken soup and cook over medium to low heat. Stir until cream cheese is melted and well combined. Then gradually add milk.
  3. Add Monterey cheese and stir until cheese is melted. 
  4. Fold in cooked chicken. Stir until well combined. Remove from heat and pour into a large mixing bowl.
  5. To make biscuits: In a large mixing bowl combine, self rising flour, non fat Greek yogurt and egg whites. Mix well until dough is formed. Roll dough into 1/2 inch bite size biscuits. Fold biscuit bites into the cheese/chicken sauce.
  6. Spray a 9×13 baking dish with non stick cooking spray. Pour mixture into prepared baking dish. 
  7. Sprinkle with cooked bacon pieces and remaining diced jalapeños. 
  8. Bake for 30-35 minutes or until bubbly and the biscuit bites are completely cooked through. 

Makes 6 ( 1 cup) servings

6-8 PersonalPoints per serving

Nutrition Information:





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