Jalapeno Popper Chicken Casserole
(serves approximately 6)
4-6 BLSL chicken breasts (or equivalent of thighs), cut up into small chunks, roughly 1 inch square
4 slices of bacon, diced
1/8-1/4 c jalapeno slices, diced (jarred kind for nachos)
1/4 c diced yellow onion
8 oz cream cheese, softened
1/2 c mayonnaise
1 c shredded cheddar cheese
1/2 c grated parmesan
1/2-1 bag finely ground pork skins (use blender of food processor)
4 Tbsp butter
Preheat oven to 425.
Put chicken in casserole dish and bake until juices run clear, about 25-30 minutes.
While chicken bakes, fry bacon until crispy and set aside. Use bacon grease to sauté onions until tender.
Remove from heat and add bacon, jalapenos, cream cheese, mayo, cheddar and parmesan, stirring well.
You can heat it up a little more, if needed, to incorporate ingredients well.
Remove chicken and reduce oven to 350.
Stir cheesy mixture into cooked chicken chunks until well mixed.
Press down with spoon to level off top.
Sprinkle crushed pork skins on top of casserole evenly.
Put about 6 pats of butter across top of casserole.
Bake about 15-20 minutes, or until top gets golden.