Ranch Chicken Jalapeno Popper Casserole

• Meat

  • 9 slices Bacon
  • 3 lbs Chicken breasts, boneless skinless

• Produce

  • 5 Jalapenos

• Condiments

  • 1/3 cup Mayonnaise

• Baking & Spices

  • 1 oz Ranch seasoning packet

• Dairy

  • 6 oz Cheddar cheese, mild
  • 16 oz Cream cheese
  • 3 oz Mozzarella cheese

Found on foxvalleyfoodie.com

Description

Directions

• Preheat oven to 400 degrees.
• Place chicken breasts in 9x13” baking pan and bake until internal temp reaches 165 degrees. ~40 minutes, depending on thickness.
• Set chicken aside till cool enough to handle and then shred into large chunks, ~1” thick. Spread chicken evenly across the bottom of the baking pan.
• While chicken is baking cut bacon into 1” chunks and sauté on medium high heat until almost crispy.
• Drain bacon fat from pan, reserving 1 tbsp of fat in pan and add 4 chopped jalapeno and continue cooking until jalapeno is softened and bacon is crisp.
• With the pan on low add cream cheese, mayo and ranch seasoning and cook until mixture combines into a sauce, stirring as needed.
• Pour sauce over shredded chicken in 9x13” pan (both sauce and chicken should still be warm)
• Top with cheddar and mozzarella cheese.
• Cut the final jalapeno into slices and place evenly on top of the cheese.
• Place baking pan in oven preheated to 350 degrees for 15 minutes. Finish under the broiler for 5 minutes, or until all cheese is melted and browned slightly. Rotate as needed to prevent burning.