Jalapeño Popper Chicken Casserole (Print Format)

Creamy, cheesy chicken with jalapeños and crispy bacon delivers big flavor in every bite.

# Ingredients:

01 - 2 lbs (900g) boneless, skinless chicken breast, cooked and shredded
02 - 1/2 teaspoon garlic powder
03 - 8 oz (225g) cream cheese, softened
04 - 1/2 cup (125ml) heavy cream or milk
05 - 1/4 cup (60ml) chicken stock
06 - 1/2 pound (125g) jalapeño peppers, about 5-6 peppers
07 - 4 oz (125g) sharp cheddar cheese, grated
08 - 1/2 teaspoon paprika
09 - 1/2 cup crumbled crispy bacon

# Steps:

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.

# Tips:

01 - For a spicier taste, leave in some jalapeño seeds when preparing.