01 -
Preheat your oven to 375˚F (190ºC). Lay the shredded chicken breast in a casserole dish. Season the chicken with garlic powder, paprika, and pepper.
02 -
Whisk together heavy cream, cream cheese, and chicken stock. Spread the mixture evenly over the shredded chicken.
03 -
Wash the jalapeño peppers and cut the tops off. Remove seeds and stems for a milder taste, or leave some seeds for extra spice. Cut the peppers into strips and lay them on the cream cheese mixture.
04 -
Sprinkle grated cheddar cheese evenly on top.
05 -
Bake the casserole for 20 minutes or until bubbly and hot. Remove it from the oven 5 minutes before finishing, sprinkle crumbled crispy bacon on top, and return to the oven for the remaining time.
06 -
Remove from the oven, garnish with freshly chopped parsley, and serve immediately.