Smoked Jalapeno Popper Chicken Casserole

I have seen variations on this recipe but I haven't seen it cooked on a smoker. I made a few minor modifications, cooked it on the smoker, and was very happy with how it came out.

Smoked Jalapeno Popper Chicken Casserole

Ingredients:

• 1 rotisserie chicken (meat removed & shredded)
• 6 slices of bacon (cut into 1/2" pieces)
• 1 small onion (diced)
• 4 jalapenos
• 3 cloves garlic (minced)
• 8oz cream cheese
• 1/2 cup half & half (or heavy cream)
• 2tsp BBQ rub
• 6oz shredded cheddar

1. Set the cream cheese out on the counter at least an hour before you begin so that it can soften.

2. Preheat the smoker to around 225 degrees.

3. Cut 1 of the jalapenos into thin rings and reserve for later. Cut the remaining 3 jalapenos in half, remove the ribs and seeds, and then dice.

4. In a medium sized (I used 10") cast iron (or other oven safe pan) cook the bacon pieces on medium low heat until browned and crispy.

5. Remove the bacon and reserve for later. Also reserve the bacon fat.

6. In the same pan, return 1 tbsp of reserved bacon fat, add the onions and a small pinch of salt. Then cook the onions on medium heat until translucent, about 5-7 minutes. If needed you can add a couple tbsp of water to help the onions soften and to pull up some of the browned bits of fond from the bottom of the pan.

7. Add the diced jalapenos and cook for another 2-3 minutes until softened.

8. Add the minced garlic and cook for about 1 minute. Remove from heat.

9. Add the cream cheese and half & half to the pan and mix until smooth (or you can mix together in a bowl and add to the pan if easier).

10. Add 1/2 of the reserved bacon to the pan along with most of the shredded chicken (use your best judgement. I ended up using about 75% of a whole chicken).

11. Stir in 1-2 tsp of your favorite all purpose BBQ rub. (If using a saltier rub like Lawry's or Tony Chachere's start with 1 tsp, give it a minute to dissolve. Then taste for seasoning and adjust, remembering that it will reduce some and become saltier as it cooks.)

12. Put the pan in the smoker and cook at 225 degrees for 45 minutes to 1 hour.

13. Remove the pan, add shredded cheddar, reserved jalapeno rings, and reserved bacon to the top and then return pan to the smoker. Increase temperature to 400 (or put it in the oven set at 450) and cook until the top is nicely browned, about 20 more minutes on the smoker (or 10 minutes in the oven).

Served with a nice side salad to add some freshness and crunch to the plate, this turned out to be a very tasty meal.

This recipe is easy to customize and make your own by mixing up the veggies. Some rough chopped broccoli or cauliflower could be nice, or you could swap out the protein for about 1 1/2lbs of other ground/shredded meat. I used the rotisserie chicken because it was easy, but you could of course cook and shred your own.

A BBQ rub with cumin and smoked paprika would go particularly nicely with the other flavors. If you don't have a BBQ rub handy you could make your own by combining 1 tsp of salt, 2 tsp of black pepper, 1/2 tsp of garlic power, and 1/2 tsp smoked paprika.