Jalapeno Popper Casserole
Jalapeno Popper Casserole is full of delicious Reames Frozen Egg Noodles, chicken, cheese, and jalapenos, then topped with a crunchy topping! This will be a family favorite for years to come!
Ingredients
- 24 oz Reames Homestyle Egg Noodles (can be found in the frozen section)
For Roux:
- 3 TBS butter
- 2 cloves garlic, minced
- 1 large jalapeno, seeded and minced
- 2 TBS flour
- 1 ½ cups milk
- ¼ cup shredded mozzarella cheese
For casserole:
- 2 cups shredded chicken (rotisserie chicken works well)
- ½ cup pepperjack cheese, shredded
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For breadcrumb topping:
- 1 cup panko breadcrumbs
- 1 small jalapeno, seeded and diced
- 2 TBS shredded pepperjack cheese, chopped
- oil spray
Instructions
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Preheat oven to 450 degrees.
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Boil Reames Frozen Egg Noodles for 13 minutes, strain, set aside.
For the roux:
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In a medium saucepan over medium heat, add butter, garlic, and jalapeños. Once the butter is melted, sauté for 2 minutes. Add flour, mix to combine. Add milk slowly and whisk to combine. Bring the mixture to a boil, then reduce heat to a simmer and watch the roux thicken up. Add ¼ cup cheese, mix to melt. Remove from heat, set aside.
For casserole:
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In a large bowl, add Reames Frozen Egg Noodles, the roux mixture, chicken, and shredded cheese. Stir to combine.
For topping:
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In a little bowl mix panko bread crumbs, chopped jalapeños, salt, pepper, and cheese.
For cooking:
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Add the casserole mixture to an oven safe baking dish or skillet, then sprinkle panko mixture over the top. Cover loosely with foil. Place into preheated oven and cook for 10 minutes.
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Remove foil and switch oven to broil. Broil for 2-4 minutes, watching closely so the breadcrumbs do not burn. Once they are browning, remove from the oven and serve!