Ingredients
Scale
- 2 lbs chicken breast, boneless skinless (about 3–4 chicken breasts)
- 1/2 tsp garlic powder
- 8 oz cream cheese, softened
- 1/2 pound jalapeño peppers, fresh (about 5–6 peppers)
- 4 oz sharp cheddar cheese, grated
- 1/2 cup crispy bacon, crumbled
Instructions
- Preheat the oven to 375˚F.
- Lay chicken breasts flat in a casserole dish. Season them with garlic powder.
- Spread cream cheese evenly over the chicken.
- Wash jalapeño peppers, cut the tops off, and remove seeds if desired.
- Cut peppers into strips and lay them on top of the cream cheese.
- Sprinkle grated cheddar cheese over the peppers.
- Bake for 40-45 minutes.
- Remove from oven 5 minutes before cooking is complete and sprinkle with bacon.
- Return to oven for the remaining cook time.
- Check that chicken reaches an internal temperature of 165˚F.
- Serve warm with a side of potatoes, veggies, or a baked potato.
Notes
- Adjust jalapeño seeds for milder or spicier taste.
- Use rotisserie chicken for quicker preparation.
- Can be prepared ahead and refrigerated before baking.
- Store leftovers in an airtight container and reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 180mg