Serves 1
Directions
- 1Add the diced chicken to a 7x10 baking dish.
- 2Season the chicken with onion butter seasoning, or garlic powder, onion powder, smoked paprika, salt, and pepper.
- 3Sprinkle the diced jalapeños over the chicken.
- 4Place the block of cream cheese in the center.
- 5Pour the chicken broth and heavy cream around the chicken.
- 6Cover the dish tightly with foil.
- 7Bake at 400°F until the largest pieces of chicken reach 165°F.
- 8Remove the foil and stir everything together until the sauce is smooth, then stir in 1 cup of the shredded cheddar cheese.
- 9Sprinkle the remaining cheddar cheese and bacon over the top.
- 10Return to the oven uncovered until the cheese is melted and bubbly.
Ingredients
- 2 lbs boneless skinless chicken breast, cut into bite-size pieces
- 8 oz cream cheese
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 whole jalapeño, finely diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups sharp cheddar cheese, freshly shredded
- 6-8 slices bacon, cooked and crumbled
Equipment
7x10 baking dishfoil
Tips
- Remove jalapeño seeds for milder heat or leave some in for more kick.
- Searing the chicken first is great for flavor.
- The recipe can be cooked in a crockpot or on a skillet.
- Start checking doneness around 25 minutes due to varying chicken sizes.
- If the sauce looks thin after baking, stir in the cheese and let it sit; it will thicken considerably.
- Serve over baked potatoes and top with extra bacon.
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