Ingredients
2 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
2 cloves garlic, minced
4 cups cooked shredded chicken
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 cup fire-roasted diced jalapenos (drained)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 cup crushed breadcrumbs
2 tablespoons melted butter (or oil)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Heat olive oil and butter in a skillet over medium heat. Sauté onions and garlic until softened (about 3 minutes). Add cooked chicken, cream cheese, cheddar, jalapenos, salt, pepper, paprika, and cayenne. Mix until fully combined and heated through.
Transfer mixture to prepared baking dish. Spread evenly and drizzle with melted butter.
Sprinkle crushed breadcrumbs over the top. Bake for 20-25 minutes, or until golden and bubbly. Let cool slightly before serving.
Notes
Adjust jalapeno quantity for milder heat. Use pre-cooked chicken (rotisserie or leftover) to save time. For a gluten-free option, use certified gluten-free breadcrumbs. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Quick Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg