Weight Watchers Lightened Up Jalapeño Popper Chicken Casserole


PREP TIME15 minutes

COOK TIME30 minutes

TOTAL TIME45 minutes


  • 16 oz. rotini pasta-you can use gluten-free pasta to make it gluten-free or whole grain pasta
  • 6 slices center cut bacon
  • 1 small onion, chopped
  • 1 tsp minced garlic 
  • 1 Tbsp light butter- I use Land O’ Lakes light butter made with canola oil
  • 2 Tbsp all purpose or gluten-free flour
  • 1 cup low sodium chicken broth
  • 1 and 1/2 cup unsweetened almond milk or skim milk 
  • 8 oz. light cream cheese, softened, and if using block light cream cheese-cut into small cubes 
  • 3/4 cup reduced fat shredded cheddar cheese blend, divided 
  • 1 (4 oz.) can diced jalapeños or green chiles 
  • 2 1/2 cups cooked chicken, diced or shredded
  • 1 fresh jalapeño, deseeded and sliced

  • Preheat oven to 350 degrees. Spray a 9×13 casserole dish with nonstick cooking spray. Set aside.
  • Cook bacon in a large nonstick pan until bacon is crispy and golden brown.
  • While the bacon is cooking, cook the pasta according to the directions on the package. Drain and set aside.
  • Crumble bacon and set aside. Discard grease.
  • Add onion to the same pan or another large skillet and cook until soft.
  • Add garlic and cook 1 minute, then add butter to pan. When butter has melted, sprinkle flour into pan to make a roux.
  • Gradually whisk in chicken broth and your choice of milk.
  • Add light cream cheese and stir until melted. Add diced jalapeños. Cook until sauce begins to thicken, about 2-3 minutes.
  • Remove from heat and stir in 1/4 cup reduced fat cheddar cheese.
  • Pour cooked pasta into prepared casserole dish, layer with cooked chicken, and then pour cheese sauce over the top. Stir until well combined.
  • Cover with aluminum foil and bake for 20 minutes.
  • Remove from oven and dispose the foil.
  • Top with remaining 1/2 cup cheese, crumbled bacon, and sliced jalapeños and bake for another 5 minutes or until cheese has melted. 

By Lasha

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