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Jalapeño Popper Chicken Casserole (Low Carb Keto friendly)

Ingredients

  • 1 Large cooked rotisserie chicken -shredded OR 5 boneless/skinless chicken breasts cooked and shredded
  • 8 strips of thick cut bacon cooked and crumbled
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 12 oz full fat cream cheese softened
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 pound jalapeño peppers -cleaned out from seeds
  • 6 oz sharp cheddar cheese grated

Instructions

  • Preheat oven to 375F
  • Place your shredded cooked chicken in the bottom of a casserole dish evenly.
  • In a bowl whisk together heavy cream, cream cheese, onion and garlic powder, salt, chicken stock.
  • Spread this mixture evenly over shredded chicken.
  • Wash the jalapeño peppers and cut the tops off and remove all seeds- the more you leave the spicier it will be!
  • Cut the peppers into strips and lay them on top of the mixture
  • Sprinkle the cheese on top.
  • Bake for 20 minutes
  • Remove from the oven about 5 minutes before its done cooking to sprinkle on the bacon
  • then place back in the oven for the final 5 minutes
  • ENJOY!