Spread these 3 ingredients into a baking dish for a low carb bake that’s shockingly bold

Stir in 1 cup of the shredded cheddar and 1/2 cup of the shredded mozzarella. Mix just until the cheese is evenly distributed throughout the chicken mixture.
Transfer the mixture to the prepared baking dish and spread it into an even layer with a spatula.
In a small bowl, combine the remaining 1/2 cup cheddar, remaining 1/2 cup mozzarella, and the grated Parmesan. Sprinkle this cheese mixture evenly over the top of the casserole.
Scatter the remaining cooked jalapeños and bacon over the top for extra flavor and texture.
Bake in the preheated oven for 20–25 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and lightly golden around the edges.
Remove from the oven and let the casserole rest for about 5–10 minutes to set slightly. Garnish with chopped parsley or green onions, if desired, then slice into portions and serve warm.
Variations & Tips
To save time on a busy weeknight, use pre-cooked rotisserie chicken and pre-shredded cheese—this turns the casserole into more of a stir-and-bake situation. If you like more heat, leave some seeds in the jalapeños or add a pinch of red pepper flakes to the cream cheese mixture. For a slightly different flavor, swap part of the cheddar for pepper jack or Monterey Jack cheese. If you’re missing the crunch of traditional jalapeño poppers but still want to keep it low carb, sprinkle a handful of crushed pork rinds mixed with Parmesan over the top before baking. You can also make this ahead: assemble the casserole up to a day in advance, cover, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 15–20 minutes, then bake until heated through. For a lighter version, substitute Greek yogurt for the sour cream and use light cream cheese; it will still be creamy, just a bit less rich. If you’d rather skip the chicken, leave it out and serve this as a dip-style casserole with veggie sticks for scooping.