Jalapeño Popper Chicken Hash Brown Casserole

🌶️🥓 Jalapeño Popper Chicken Hash Brown Casserole

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1 bag Ore-Ida Diced Hash Brown Potatoes, 30 ounces
1 package Tyson Fully Cooked Chicken Breast Strips, about 20 ounces
8 slices Oscar Mayer Original Bacon
8 ounces Philadelphia Original Cream Cheese, softened
2 cups Kraft Shredded Sharp Cheddar Cheese, divided
½ cup sour cream
½ cup mayonnaise
½ cup whole milk
⅓ cup sliced pickled jalapeños, drained
1 fresh jalapeño, thinly sliced
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon black pepper
¼ teaspoon salt
2 tablespoons melted butter
Nonstick cooking spray
9 × 13-inch baking dish

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1️⃣ Prepare the oven
Preheat the oven to 375°F. Lightly coat a 9 × 13-inch baking dish with nonstick cooking spray.

2️⃣ Cook the bacon
Cook the bacon until crisp. Drain it on paper towels, then crumble it into small pieces.

3️⃣ Prepare the potatoes
Cook the diced hash browns according to the package directions until lightly golden. Spread them evenly in the prepared baking dish.

4️⃣ Add the chicken
Cut the Tyson chicken strips into bite-size pieces and arrange them over the hash browns.

5️⃣ Make the creamy sauce
Beat the softened cream cheese, sour cream, mayonnaise, milk, garlic powder, onion powder, smoked paprika, black pepper, and salt until smooth.

6️⃣ Add the jalapeños
Stir the drained pickled jalapeños and 1 cup shredded cheddar into the cream-cheese mixture.

7️⃣ Assemble the casserole
Spread the creamy jalapeño mixture evenly over the chicken and potatoes.

8️⃣ Add the toppings
Sprinkle the remaining cheddar over the casserole. Top with crumbled bacon and fresh jalapeño slices.

9️⃣ Bake until bubbly
Bake uncovered for 25–30 minutes, until the cheese is melted, the edges are bubbling, and the top is lightly browned.

🔟 Rest and serve
Let the casserole rest for 5–10 minutes before serving so the creamy layers can set slightly.

📝 Notes:

Remove the seeds from the fresh jalapeño for a milder casserole.

Use pepper jack cheese in place of half the cheddar for extra heat.

Drain the pickled jalapeños well so the casserole does not become watery.