Creamy chicken casserole loaded with cheddar cheese, jalapeños, and rich comforting flavor.

3 cups cooked shredded chicken

6 jalapeños, seeded and diced, divided

2 packages (8 ounces each) cream cheese, softened

1/2 cup whole milk

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

1 teaspoon black pepper

2 cups shredded sharp cheddar cheese

1/4 cup chopped green onions

Cooking spray

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1. Preheat the oven to 400°F and lightly coat a 2-quart baking dish with cooking spray.

2. In a large bowl, whisk together the softened cream cheese, milk, garlic powder, paprika, salt, and black pepper until smooth and creamy.

3. Stir in the shredded chicken and about 1 cup of the diced jalapeños until evenly combined.

4. Spread the mixture evenly into the prepared baking dish.

5. Sprinkle the shredded cheddar cheese over the top, then add the remaining jalapeños.

6. Bake for 20–25 minutes, or until the casserole is hot and bubbly and the cheese is melted.

7. Remove from the oven and let the casserole rest for 5 minutes.

8. Garnish with chopped green onions before serving.

Use rotisserie chicken for faster preparation.

Adjust jalapeño quantity for milder or spicier flavor.

Allow cream cheese to soften fully before mixing.