Ingredients
Main ingredients
- 2 lbs cooked chicken breast, shredded
- 8 oz cream cheese, softened Make sure it's fully softened for a smoother mixture.
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 5 large jalapenos, seeded and diced Adjust quantity for desired spice level.
- 2 cups shredded sharp cheddar cheese
- 8 slices bacon, cooked and crumbled Cook until crispy for best texture.
Method
Preparation
- Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish with non-stick spray.
- In a large mixing bowl, whisk together the softened cream cheese, sour cream, heavy cream, garlic powder, onion powder, salt, and pepper until smooth.
- Fold the shredded chicken and half of the diced jalapenos into the cream cheese mixture until well combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the chicken mixture.
- Garnish with the remaining diced jalapenos and the crumbled bacon.
- Bake for 20 to 25 minutes until the cheese is melted, bubbling, and starting to brown at the edges.
- Remove from the oven and let it rest for 5 minutes before serving.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 6gProtein: 34gFat: 28gSaturated Fat: 14gSodium: 800mgFiber: 2gSugar: 1g
Notes
To store leftovers, let the casserole cool completely. Transfer it to an airtight container and refrigerate for up to 3-4 days. You can also freeze leftovers for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
Tried this recipe?Tried this recipe? check me best Recipes
Elysium Recipes