FISH RECIPES | Buffalo Chicken Jalapeno Popper Casserole

Buffalo Chicken Jalapeno Popper Casserole

2 pounds boneless chicken thighs, (6-small)
6 slices bacon
3 medium jalapenos*
12 ounces cream cheese
¼ cup mayonnaise
4 ounces shredded cheddar cheese
2 ounces shredded mozzarella Cheese
¼ cup Frank’s Red Hot
Salt and pepper to taste

  • De-bone all chicken thighs and pre-heat oven to 400F. Season chicken thighs well with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake chicken thighs for 40 minutes at 400F.
  • Once your timer hits 20 minutes, start on the filling. Chop 6 slices of bacon into pieces and put into a pan over medium heat.
  • Once bacon is mostly crisped, add jalapenos into the pan.
  • etc
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