Ingredients
Creating this dish is like composing a piece of music, with each ingredient playing its own unique note. Here’s what you’ll need:
– 2 pounds of boneless, skinless chicken breasts, cubed
– 1 cup of heavy cream
– 8 ounces of cream cheese, softened
– 1 cup of shredded cheddar cheese
– 1 cup of shredded mozzarella cheese
– 6 slices of crispy bacon, crumbled
– 4-5 jalapenos, seeded and chopped
– 1 teaspoon of garlic powder
– 1 teaspoon of onion powder
– Salt and pepper to taste
– A smattering of chopped fresh chives for garnish
These ingredients come together much like the gatherings in our tiny Devon kitchen, where each person brought their own flavor to the table. The jalapenos add a dash of character, while the cheeses wrap everything in a warm, creamy embrace.
Instructions
Creating this casserole is a journey, much like those early morning experiments with Mum’s old recipe books. Here’s how to bring this dish to life:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the cubed chicken until golden and cooked through, then set aside.
3. In the same skillet, add the cream cheese and heavy cream, stirring until smooth and bubbly. This reminds me of stirring the bubbling stews on a chilly afternoon, waiting for the magic to happen.
4. Add the garlic powder, onion powder, salt, and pepper. Stir in the shredded cheddar and mozzarella until melted into a luscious sauce.
5. Gently fold in the chicken, bacon, and jalapenos, ensuring everything is coated in the creamy sauce.
6. Transfer the mixture to a greased baking dish, smoothing the top with a spatula.
7. Bake for 20-25 minutes until the top is golden and bubbly.
8. Sprinkle with fresh chives before serving, a nod to the fresh herbs Mum always insisted added a touch of magic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Nutrition
- Fat: 35g
- Carbohydrates: 4g
- Protein: 30g