Question 1

Can I make this ahead of time?

Accepted Answer

Yes! You can assemble the casserole up to 24 hours in advance and store it covered in the fridge. When you're ready to bake, let it sit at room temperature for 15–20 minutes while the oven preheats.

Question 2

Can I use pre-cooked or shredded chicken?

Accepted Answer

Absolutely. Swap in shredded chicken and layer it over the cream cheese for a scoopable, casserole-style version. It’s a great way to use up leftovers—similar to how I stretch meals with my cast iron shepherds pie.

Question 3

What’s the best way to control the heat level?

Accepted Answer

If you’re sensitive to spice like me, remove the seeds and membranes from the jalapeños, or use fewer. For more kick, leave them in or try using a spicier pepper.

Question 4

Is this low carb or keto-friendly?

Accepted Answer

Yes, this dish is naturally low-carb. Just pair it with a veggie side like lemon garlic asparagus or a big leafy salad.

Question 5

Can I freeze the dough?

Accepted Answer

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F until warmed through, or microwave in short bursts. Just like my cast iron skillet mac & cheese it’s even better the next day.

Question 6

Can this be frozen?

Accepted Answer

ou can freeze it before or after baking. If freezing after baking, let it cool completely, then wrap tightly. Thaw overnight in the fridge and reheat in the oven.

Dinner

Cheesy Jalapeño Popper Chicken Bake

Farmhouse Baked BBQ Ribs

Cast Iron Lemon Garlic Asparagus

Rustic Cast Iron Shepherd’s Pie

Baked Sourdough Discard Mac & Cheese

Homestead-Style Classic Potato Salad

Easy Crockpot Chili

Easy Sourdough Tortillas

Living Simply Beautifully.