Ingredients:

  • 1 1/2 pounds boneless, skinless chicken breasts, cooked and shredded
  • 8 oz cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 4-6 jalapeños, seeded and diced
  • 1/2 cup crumbled cooked bacon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup almond flour (for topping)
  • 1/4 cup unsalted butter, melted (for topping)

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare Chicken:
    • Cook the chicken breasts through your preferred method (boiling, baking, or grilling). Once cooked, shred the chicken and set it aside.
  3. Mix Cream Cheese Mixture:
    • In a large mixing bowl, combine softened cream cheese, mayonnaise, cheddar cheese, Monterey Jack cheese, Parmesan cheese, diced jalapeños, crumbled bacon, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  4. Add Shredded Chicken:
    • Add the shredded chicken to the cream cheese mixture and mix until the chicken is evenly coated.
  5. Transfer to Casserole Dish:
    • Transfer the mixture to a greased 9×13-inch baking dish or a similar-sized casserole dish, spreading it evenly.
  6. Prepare Topping:
    • In a small bowl, mix together almond flour and melted butter. Sprinkle the almond flour topping over the casserole.
  7. Bake:
    • Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbly, and the top is golden brown.
  8. Serve:
    • Allow the casserole to cool for a few minutes before serving. Garnish with additional diced jalapeños and bacon if desired.