Jalapeño Popper Casserole

IngredientsBase4 cups cooked chicken, shredded or diced (about 2 large chicken breasts)8 oz cream cheese, softened1 cup sour cream1 cup shredded cheddar cheese1 cup shredded mozzarella cheese4–6 fresh jalapeños, seeded and diced (leave some seeds for more heat)1 tsp garlic powder1 tsp onion powder½ tsp smoked paprika½ tsp salt¼ tsp black pepperTopping6 slices bacon, cooked and crumbled1 cup crushed Ritz crackers or pork rinds (keto option)2 tbsp butter, melted½ cup shredded cheddar (optional for extra cheesiness)Sliced jalapeños for garnish (optional)🥣 Instructions1. PrepPreheat oven to 375°F (190°C).Grease a 9×13-inch baking dish.2. Mix the FillingIn a large bowl, combine:Cream cheeseSour creamCheddar + mozzarellaJalapeñosGarlic powder, onion powder, paprika, salt, pepperMix until fully blended and smooth.3. Add ChickenStir in the shredded or cubed chicken until everything is evenly coated.4. Spread in Baking DishTransfer the mixture to the prepared casserole dish and smooth the top.5. Make the ToppingIn a small bowl, combine:Crushed crackers/pork rindsMelted butterCrumbled baconSprinkle evenly over the top of the casserole. Add extra cheddar on top if desired.6. BakeBake uncovered for 25–30 minutes, or until hot and bubbly with a golden top.7. Garnish & ServeLet rest for 5 minutes.Top with fresh sliced jalapeños if desired.🍽️ Serving SuggestionsServe with rice, roasted veggies, or a simple green salad.Works great as a dip with tortilla chips or crusty bread too!🔄 VariationsKeto / Low-Carb: Substitute pork rinds for crackers.Extra Spicy: Leave in jalapeño seeds or add diced serranos.Loaded Style: Add green onions and a drizzle of ranch after baking.Vegetarian: Use roasted cauliflower instead of chicken.