Servings: 6–8
Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients

• 2 cups cooked shredded chicken (rotisserie works great)
• 8 ounces cream cheese, softened
• 1 cup sour cream
• ½ cup mayonnaise
• 1½ cups shredded sharp cheddar cheese, divided
• ½ cup shredded Monterey Jack cheese
• 4–5 fresh jalapeños, seeded and finely diced (about ½ cup)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 6 slices bacon, cooked and crumbled (reserve a little for topping)
• 1 sleeve Ritz crackers, crushed (about 1¼ cups)
• 4 tablespoons butter, melted
• 2 green onions, sliced

Optional Toppings

• Extra sliced jalapeños
• Extra crumbled bacon
• Green onions
• Sour cream
• Hot sauce
• Chopped fresh cilantro

Instructions

1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, beat together the cream cheese, sour cream, and mayonnaise until smooth and creamy.
3. Stir in 1 cup of the cheddar cheese, the Monterey Jack cheese, diced jalapeños, garlic powder, onion powder, salt, and pepper.
4. Fold in the shredded chicken and about ¾ of the crumbled bacon, mixing until everything is evenly coated.
5. Spread the mixture evenly into the prepared baking dish.
6. In a small bowl, combine the crushed Ritz crackers, melted butter, and the remaining ½ cup cheddar cheese.
7. Sprinkle the cracker topping evenly over the casserole.
8. Bake for 30–35 minutes, or until hot, bubbly, and lightly golden on top.
9. Remove from the oven and let rest for 5 minutes.
10. Sprinkle with the reserved bacon and sliced green onions before serving.

💚 Texas Girl Tip

For extra heat, leave a few jalapeño seeds in the filling or add a pinch of crushed red pepper flakes. If you like an even crispier topping, broil the casserole for the last 1–2 minutes, watching closely so it doesn’t burn.