How to make the jalapeño popper chicken casserole:
1. Preheat your oven to 375˚F (190ºC). Lay the shredded chicken breast in a casserole dish (already cooked). Season the chicken with garlic powder, paprika, and pepper.
2. Whisk together heavy cream, cream cheese, and chicken stock. Spread the mixture evenly over the shredded chicken.
3. Wash the jalapeño peppers and cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want it more spicy. Cut the peppers into strips and lay them on the cream cheese.
4. Sprinkle the cheddar cheese on top.
5. Bake the chicken casserole for 20 minutes or until bubbly and hot. Remove from oven 5 minutes before cooking is complete and sprinkle with bacon; then return for the remaining cooking time.
6. Remove front the oven, garnish the jalapeño popper chicken casserole with fresh chopped parsley, and serve immediately. Enjoy! ❤️
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