Preheat oven to 375 deg. Lay shredded chicken in a casserole dish.
Season with garlic powder, paprika and pepper.
Whisk together heavy cream, cream cheese, and chicken stock.
Spread mixture evenly over shredded chicken. Wash the jalapeno
peppers and cut off the tops. Remove seeds and stems and chop. Lay them on top of the
cream cheese. Sprinkle with cheddar cheese.
Bake uncovered for 15 minutes or until bubbly. Remove from oven, sprinkle with bacon, then
bake for another 5 minutes.
For the 2 of us, use 2 chicken breast, 2 jalapeños, but the other ingredients keep the same. You
may only need to use 3/4 of the cream cheese mixture.
Serving
Suggestions
The cream cheese makes it a little rich tasting, but we liked it.
Originally Submitted
4/1/2021
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