Keto Jalapeño Popper Chicken Casserole

Preheat oven: Set to 375 °F.

Mix base: In a large bowl, combine cream cheese, sour cream, garlic powder, paprika, salt, and pepper. Stir until smooth.

For this step: 7 oz cream cheese (softened), 1/2 cup sour cream, 1 tsp garlic powder, 1/2 tsp smoked paprika, Salt & pepper (to taste)

Add chicken & cheese: Fold in shredded chicken, cheddar, mozzarella, and sliced jalapeños. Mix evenly.

For this step: 1.3 lb cooked shredded chicken (or rotisserie), 1/2 cup shredded mozzarella, 1 jalapeño (thinly sliced for garnish)

Transfer to dish: Spread mixture into a greased baking dish.

Top it: Add chopped bacon, extra cheddar, and a few fresh jalapeño slices on top.

For this step: 2-3 fresh jalapeños (sliced (remove seeds for mild heat)), 3.5 oz cooked bacon (chopped), 1 jalapeño (thinly sliced for garnish)

Bake: Cook uncovered for 20–25 minutes, until golden and bubbly.

Serve: Let cool for 5 minutes before serving warm.