Ingredients:
- 4 boneless skinless chicken breasts
- For the sauce:
- 6 slices bacon (or turkey bacon)
- 1 medium yellow onion, diced
- 4 jalapeños, diced (remove the seeds if sensitive to spice or use less jalapeño)
- 2-3 cloves garlic, minced
- 1-2 T olive oil, if using turkey bacon
- 8 oz. cream cheese (full fat, reduced fat or fat free)
- 1/2 c. plain greek yogurt (or mayonnaise)
- 1 c. shredded cheddar cheese (I prefer extra sharp cheddar)
- 1/2 c. shredded parmesan cheese
- 1-2 T Crystal's or Frank's hot sauce (optional but adds a nice tang)
- 1-2 T Crystal's or Frank's hot sauce (optional but adds a nice tang)
- 1/2 c. 1/2 and 1/2 (can sub milk, cream with a bit of water or chicken stock)
- S&P
- For the topping:
- 1/3 c. Ritz crackers, crumbled
- 1/3 c. Panko bread crumbs (can use all cracker if you don't have Panko)
- 1/4 c. shredded parmesan cheese
- 2-3 T olive oil
Directions:
Preheat oven to 350 degrees Fahrenheit. In a medium saucepan, boil chicken breasts until cooked through. Once cooked remove and set aside. After the chicken cools slightly, dice chicken.
While chicken breasts are cooking, cook bacon strips in a medium sauté pan until crispy. Remove bacon from pan and set aside (pat excess grease off with paper towels). In the same sauté pan, over medium heat, add the onions and cook until translucent, 6-8 minutes (if using turkey bacon, add 1-2 T olive oil to the pan). Add the jalapeño and garlic to the onions and cook for an additional 3-5 minutes, until the jalapeño softens.
Place the cooked onion, jalapeño and garlic mixture into a medium mixing bowl. Add the cream cheese, yogurt (or mayo), cheddar cheese, parmesan cheese and 1/2 & 1/2 and stir together until combined. S&P to taste.
In a separate mixing bowl combine the crackers, Panko bread crumbs, cheese and olive oil and stir until mixed together and olive oil is distributed.
In a greased 9x9 glass baking dish, layer the diced chicken on the bottom. Next, layer the sauce over the chicken, spreading evenly. Sprinkle the topping over the sauce.
Cover with foil and bake at 350 degrees Fahrenheit for 20-25 minutes until warmed through and slightly bubbly. Remove foil and bake for an additional 10-15 minutes or until topping is golden brown.
Let rest for 5-10 minutes prior to serving. Enjoy!
While chicken breasts are cooking, cook bacon strips in a medium sauté pan until crispy. Remove bacon from pan and set aside (pat excess grease off with paper towels). In the same sauté pan, over medium heat, add the onions and cook until translucent, 6-8 minutes (if using turkey bacon, add 1-2 T olive oil to the pan). Add the jalapeño and garlic to the onions and cook for an additional 3-5 minutes, until the jalapeño softens.
Place the cooked onion, jalapeño and garlic mixture into a medium mixing bowl. Add the cream cheese, yogurt (or mayo), cheddar cheese, parmesan cheese and 1/2 & 1/2 and stir together until combined. S&P to taste.
In a separate mixing bowl combine the crackers, Panko bread crumbs, cheese and olive oil and stir until mixed together and olive oil is distributed.
In a greased 9x9 glass baking dish, layer the diced chicken on the bottom. Next, layer the sauce over the chicken, spreading evenly. Sprinkle the topping over the sauce.
Cover with foil and bake at 350 degrees Fahrenheit for 20-25 minutes until warmed through and slightly bubbly. Remove foil and bake for an additional 10-15 minutes or until topping is golden brown.
Let rest for 5-10 minutes prior to serving. Enjoy!
Served and ready to eat! Yum!
The casserole, straight from the oven
