Jalapeño Popper Chicken Bake (Printable Version)

Bold creamy chicken layered with jalapeños, sharp cheddar, and crispy bacon for a comforting bake.

# Ingredients:

→ Protein

01 - 300 grams boneless, skinless chicken breasts, cooked and shredded

→ Dairy

02 - 170 grams cream cheese, softened
03 - 120 milliliters heavy cream
04 - 100 grams sharp cheddar cheese, freshly grated

→ Produce

05 - 3 fresh jalapeño peppers, tops removed, sliced into strips

→ Pantry Spices

06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika

→ Liquids

08 - 120 milliliters low sodium chicken stock

→ Meat Toppings

09 - 100 grams crispy bacon, crumbled

# Steps:

01 - Shred the cooked chicken breasts into bite-sized pieces and spread evenly in a baking dish.
02 - Whisk together softened cream cheese, heavy cream, and chicken stock until fully smooth to create a creamy sauce.
03 - Sprinkle garlic powder and smoked paprika over the shredded chicken and toss lightly for even flavor distribution.
04 - Arrange sliced jalapeño strips evenly over the seasoned chicken according to desired spice level.
05 - Pour the prepared cream mixture over the chicken and jalapeños, spreading to cover evenly.
06 - Sprinkle grated sharp cheddar cheese across the surface and bake uncovered at 190°C for 15 minutes until cheese is bubbly and golden.
07 - Scatter crumbled crispy bacon over the casserole and return to the oven for an additional 5 minutes to crisp bacon and melt cheese fully.
08 - Remove from oven and let rest for 2 minutes. Garnish with fresh chopped parsley before serving.

# Notes:

01 - Removing jalapeño seeds reduces heat significantly; keep seeds for spicier results.
02 - Shredding your own cheese ensures a smoother melt compared to pre-shredded varieties.
03 - Bake uncovered to achieve a golden, bubbly cheese crust.

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