This KETO JALAPENO POPPER CHICKEN CASSEROLE  is absolutely delicious and can be whipped up in no time.

KETO JALAPENO POPPER CHICKEN CASSEROLE

Making this chicken casserole is similar to Chicken Bacon Ranch and Cheddar that I shared a while back.  However, this version comes with a spicy kick to it.  If you are a fan of jalapenos and spicy food, you will love this chicken dish.  One of my favorite appetizers is jalapeno poppers and this dish tastes very similar.

I used shredded chicken to make this casserole recipe, it could also be made with diced chicken or whole breasts. Having shredded chicken breasts that I cooked in the instant pot, always comes in handy

As you can see in the above picture, I spice up the chicken with salt and pepper and paprika. This dinner is fabulous and full of flavor regardless if you are doing low carb or keto diet. That is pretty much just a bonus.

If you are thinking of starting the Keto Diet and want to learn more about it, this is just a small outline :

1. What can you eat on a keto diet?-

• Meat and Poultry 
• Seafood. Fish and shellfish 
• Low-Carb Vegetables.
• Cheese
• Eggs 
• Avocados

These are just a few of the things you are able to eat on the keto diet

2.  How much can you eat on keto?-

A healthy ketogenic diet should consist of about 75% fat, 20% protein and only 5% or less than 50 grams of carbs per day. Focus on high-fat, low-carb foods like eggs, meats, dairy and low-carb vegetables, as well as a lot of water and other  sugar-free beverages

If you would like to learn more -go to https://www.healthline.com/nutrition/ketogenic-diet-101

How to make KETO JALAPENO POPPER CHICKEN CASSEROLE: To make this deliciously spicy chicken dish, you will need -Chicken Breasts (shredded, cubed or whole breasts) garlic powder, cream cheese, jalapeno peppers (fresh) sharp cheddar cheese, and crispy bacon.

Print Recipe

KETO JALAPENO POPPER CHICKEN CASSEROLE

Chicken Breast, jalapeno peppers, cream cheese, spices and cheddar cheese

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: dinner

Cuisine: Mexican

Keyword: Cheese, Chicken, Jalapeno

Servings: 8

Equipment

• OVEN

Ingredients

• 2 lbs Chicken Breasts I used pre-cooked and shredded
• 1 tsp Garlic Powder
• 1 tsp Salt or to taste)
• 1 tsp Black Pepper or to taste
• 5-6 Jalapeno Peppers Slice Peppers
• 8 oz Cream Cheese
• 6 oz Sharp Cheddar grated or shredded
• 1/2 Cup Crispy Crumbled Bacon

Instructions

• Pre-Heat Oven to 375°
• Lay Shredded Chicken in a casserole dish 9x13 - season with garlic powder and salt and pepper to taste -I spray with food release

  Spread Cream Cheese over chicken
• Next wash and cut tops off jalapenos -if you want it to be spicy leave seeds in, for milder remove,

  Slice peppers in strips and lay them on top of cream cheese, sprinkle cheddar cheese on top
• Bake for 20-25 minutes - sprinkling bacon on for last 5minutes
• If using raw chicken -add additional 20-25 minutes or until internal temperature reaches 165°
• Any leftovers can be stored in an airtight container in refrigerator for 3-4 days

Nutrition Information is approximate as I am not a nutritionist or dr. It is calculated using a nutrition Ap to the best of my ability-

1 Serving -4oz Chicken plus toppings -Calories 401 -Carbohydrates-3g -Protein 37g -Fat 27g Fiber 1 g-Sugar -2g.

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This Instant Pot Mississippi Pot Roast is melt in your mouth tender,  full of flavor, delicious and so easy to make.

Instant Pot Mississippi Pot Roast 

Since the first time I tried doing the keto diet a couple of years ago, I have been completely obsessed with Mississippi Pot Roast.  I mean the ingredients are all my favorite things, beef, ranch seasoning, butter, pepperoncini peppers to name just a few.  However, I tried several times making it in the slow cooker. Although it came out pretty good, often I don’t know early in the day what I want for dinner 6-8 hours later.

When I found a recipe for Instant Pot Mississippi Pot Roast, I was excited. Thinking I had found a quick alternative to making this recipe, I planned to make it on a weeknight. When I read the recipe and saw that it said, pressure cook for 60-70 minutes, I thought they were exaggerating the time the roast needed to cook.  Taking upon myself to adjust the time to 45 minutes, thinking that would be plenty long enough. Wrong it was a huge fail. The meat was very tough and Joe and I couldn’t even eat it.

So let me give you a few pointers before you try to make this delicious pot roast.

• Use quality meat, preferably use organic beef, as the meat tends to be extra tender, which is perfect for this recipe.

• Browning the beef is essential as it will lock the flavor and the beef juices and also elevate the meat flavor.

•  Pressure Cook a full hour with  15 minutes release.

After my practice run in the instant pot didn’t come out well, I tried again and followed the directions and let it pressure cook for the full hour and it was fantastic. Also try, Tender Barbecue Pork Ribs Instant Pot /Grill 

To make this Mississippi Pot Roast in the Instant pot you will need a well-marbled chuck roast, beef stock, onion powder, minced garlic, olive oil, butter, pepperoncini peppers, salt, pepper, ranch seasoning packet, and aujus sauce packet or brown gravy packet.

If you are looking for some side dishes to go with this  great pot roast head over to the Salty Marshmallow and try her recipe https://thesaltymarshmallow.com/instant-pot-mashed-potatoes/

If you need a dessert to go with your dinner try Cherry Poke Cake or Pumpkin White Chocolate Chip Cookies

Browning the roast 

After pressure cooking 

Print Recipe

Instant Pot Mississippi Pot Roast

Pot roast with butter, ranch seasoning, pepperoncini peppers

Prep Time15 mins

Cook Time1 hr

25 mins

Total Time1 hr 40 mins

Course: dinner

Cuisine: American

Keyword: pot roast

Servings: 4 people

Equipment

• cutting board, large butcher knife,
• instant pot or other pressure cookers

Ingredients

• 3-5 lbs Chuck Roast
• 3 Tbsp olive oil
• 9-10 Pepperoncinis
• 1/2 cup Pepperoncini Juice
• 1 Cup Beef Broth (or water) (low sodium suggested)
• 1 (1 0z) Packet Dry Ranch Dressing Mix
• 1 (1 0z) Packet Au jus or brown gravy if preferred
• 1/2 Cup 1 Stick of Butter

Gravy (optional)

• 3 Tbsp Flour
• 3 Tbsp Soft Butter

Instructions

• 1.Turn pot on Sauté mode (normal). When the display reads "Hot" add the olive oil.
  

  2. When the oil heats up, place meat in one layer(cut in chunks if necessary) into the pot and

  brown meat for at least 5 minutes on each side.

  3. Remove the meat wrap in foil or put in a dish you can cover. Wrap it to keep it warm.

  4. Deglaze the pot, add a bit of the beef broth or a small amount of water if there is not

  enough moisture to loosen the brown bits from the bottom of the pot. Stir, scraping the
  bottom of the pot until the bottom is free of the stuck-on brown bits
• 5. Add the pepperoncini's and their juice, beef broth, au jus, and ranch packets, and butter.
• 6. Turn Off Saute Mode
• 7. Put the meat back into the pot
• 8.Close the lid and set the steam release knob to the Sealing position
• 9. Press the Pressure Cook or Manual button (or use dial) then the +/- button to select 60

  minutes High Pressure. It will take several minutes to build pressure..
• 10. When the cooking cycle ends, let the pot sit undisturbed and count up to 15 -20 min

  (Natural pressure Release.)
• After the 15 minutes NPR, turn off the pot and manually release the remaining pressure by turning the steam release knob to the Venting position. When pin drops -Open Lid

Optional Gravy

• Remove the pot roast to a plate and cover.

  Turn the Sauté function back on.

  Mix the flour and butter together until well combined.in separate bowl

  When the liquid is starting to simmer, add the mixture to the pot, stirring constantly l until thickened. Then turn off the pot and add the roast back in.

  Enjoy with mashed potatoes or over rice.

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Is there any better combination of flavors than Chicken Bacon Ranch and Cheddar Cheese?

Chicken Bacon Ranch and Cheddar

I have mentioned before that we eat a lot of chicken in our house. Actually, that is probably a huge understatement. My husband Joe could eat chicken 7 nights a week for dinner. Personally 

I love chicken as well but like to think of different ways to prepare it so I don’t get bored with the same thing over and over. I have shared Instant Pot Barbeque Chicken Thighs 

Also CrockPot Creamy Mushroom Chicken. Chicken Bacon Ranch is another one of my favorites. This time I made it with Cheddar and on top of the stove in a skillet. Often I change it up and use mozzarella or provolone. It can also be made in the oven or in the instant pot and thrown under the broiler to melt the cheese.

Like my other chicken recipes,, this dinner is low carb and keto diet-friendly. This recipe is actually perfect for the keto lifestyle because of the high-fat content of the bacon and cheese. It always seems so odd that doing keto requires eating high fat. It just goes against everything we’ve ever known about getting thin right? Once you get used to it you will realize that eating foods high in fat fill you up so much quicker. Once in the state of ketosis, your body begins to burns fat.

Ingredients to make Chicken Bacon Ranch and Cheddar:

To make this chicken recipe, you will only need a few things. They are all right in the title making it easy.  You will need chicken breasts, bacon, ranch dressing, cheddar cheese and any spices you may want to add. (this also tastes great with barbeque sauce or buffalo sauce added.

How Do You Make Chicken Bacon Ranch and Cheddar :

Start by pounding out chicken breast if necessary. It helps make chicken more tender

Next cook chicken breasts in bacon grease, saved from when bacon was cooked.

When chicken breasts are thoroughly cooked, add ranch dressing and bacon.

Next, add cheddar cheese. Cover with lid until cheese is melted and bubbly. 

Print Recipe

Chicken, Bacon, Ranch Dressing And Cheddar

Chicken with bacon ranch dressing and cheese

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: dinner

Cuisine: American

Keyword: Chicken

Equipment

• stove, large pan, knife, cutting board

Ingredients

• 8 slices thick-cut bacon
• 4 boneless chicken breasts
• 8 tbsp ranch dressing I use Hidden Valley
• 2 cups shredded cheddar slices can also be used
• salt
• pepper
• chives or parsley optional for garnish

Instructions

• In large skillet cook bacon over medium heat -flipping once until crisp. (8-9) minutes. transfer to a paper towel-lined plate. Drain and discard all but 2 tablespoons of bacon grease from your pan.
• Pound out your chicken breasts if necessary, season with salt and pepper to taste
• Return skillet with bacon grease to medium-high heat. Add chicken and cook until cooked through and golden brown -6-8 minutes per side.
• Reduce heat, add 2 tbsp of ranch dressing to each chicken breast. add bacon strips crossing over your chicken. Sprinkle the cheese over the chicken and cover with a lid until cheese is hot and bubbly.
• Serve and enjoy

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