INGREDIENTS :
- 2 lbs chicken breast boneless skinless, (about 3-4 chicken breasts)
- 1/2 pound jalapeño peppers fresh, about 5-6 peppers
- 8 oz cream cheese, softened
- 4 oz sharp cheddar cheese, grated
- 1/2 cup crispy bacon, crumbled
- 1/2 tsp garlic powder
INTRUCTIONS :
- Preheat the oven to 375˚F.
- Place chicken breasts in a casserole baking dish. Season them with the garlic powder then spread cream cheese over them evenly.
- Wash the jalapeño peppers and then cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spice. Cut into strips and spread them over the cream cheese. Sprinkle cheddar cheese on top.
- Place the casserole in the preheated oven and bake for 40-45 minutes. Remove from oven 5 minutes before cooking is complete and sprinkle with bacon. Bring back to the oven and continue baking. Chicken is done when cooked through to an internal temperature of 165˚F.
- Serve warm with a side of potatoes, veggies, or a baked potato.
- Store the leftovers in an airtight container. Keep it in the refrigerator for 3-4 days or in the freezer for up to a month.
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