Home Made Jalapeño Popper Chicken Casserole

Ingredients:

• 4 boneless, skinless chicken breasts, cooked and shredded
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 4-6 jalapeños, seeded and diced (adjust to taste)
• 6 slices of bacon, cooked and crumbled
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup crushed pork rinds (or breadcrumbs if not keto)
• 2 tbsp melted butter

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Chicken: Cook and shred the chicken breasts. You can boil, bake, or use a rotisserie chicken for convenience.
3. Mix Ingredients: In a large bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, shredded mozzarella cheese, diced jalapeños, cooked and crumbled bacon, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
4. Add Chicken: Fold in the shredded chicken until it’s evenly distributed throughout the mixture.
5. Assemble Casserole: Spread the chicken mixture into a greased 9×13-inch baking dish, smoothing it out into an even layer.
6. Prepare Topping: In a small bowl, mix the crushed pork rinds (or breadcrumbs) with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
7. Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly and the topping is golden brown.
8. Serve: Allow the casserole to cool for a few minutes before serving. Enjoy your Jalapeño Popper Chicken Casserole!