Post by @thehankshouse

Ingredients Jalapeño Popper Chicken * 2½ lbs boneless skinless chicken breasts, cut into bite-size pieces * 8 oz cream cheese * ½ cup chicken broth * ½ cup heavy cream * 2 jalapeños, finely diced Remove seeds for milder heat; leave some in for more kick. * 1 tsp garlic powder * 1 tsp onion powder * ½ tsp smoked paprika * ½ tsp salt * ½ tsp black pepper * 1½ cups freshly shredded sharp cheddar cheese, divided * 6–8 slices bacon, cooked and crumbled, divided Add the diced chicken to a 7x10 baking dish. Season with fire & smoke society onion butter seasoning. Or garlic powder, onion powder, smoked paprika, salt and pepper. Sprinkle the diced jalapeños over the chicken. Place the block of cream cheese in the center. Pour ½ cup chicken broth and ½ cup heavy cream around the chicken. Cover the dish tightly with foil. 3. Bake Bake at 400°F for 25–35 minutes, or until the largest pieces of chicken reach 165°F. Because diced chicken can vary quite a bit in size, I’d start checking around 25 minutes rather than automatically letting it go the full 35. 4. Make it creamy Remove the foil and stir everything together really well, breaking up the softened cream cheese until the sauce is smooth and creamy. -Stir in: * 1 cup cheddar If it looks a little thin immediately after baking, don’t add anything. Stir in the cheese and let it sit for a few minutes—the sauce will thicken considerably. Sprinkle the remaining ½ cup cheddar and bacon over the top. Return to the oven uncovered for 5–10 minutes, until the cheese is melted and bubbly. Serve over baked potatoes, top with more bacon! #fyp #recipes #dinner