Let’s walk through the simple assembly and baking process:

1. Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Spray a casserole dish (approx. 9×13 inches) with cooking oil or non-stick spray.

2. Prepare Chicken Base: Place the cubed chicken breasts evenly in the bottom of the prepared casserole dish. In a small bowl, combine the garlic powder, onion powder, salt, and black pepper. Sprinkle this mixture generously over the chicken, tossing gently to ensure it’s well-covered with seasonings.

3. Add Cream Cheese and Cream: Dot the seasoned chicken evenly with pieces of the cream cheese. Pour the heavy cream over the chicken and cream cheese. (The recipe says “combine well” here – you can gently stir it amongst the chicken pieces, or just let the cream cheese melt into the heavy cream during baking to form the sauce).

4. Layer Jalapeños and Cheddar: Sprinkle the seeded and diced jalapeño peppers evenly over the chicken and cream cheese layer. Top everything evenly with the shredded cheddar cheese.

5. Bake: Place the casserole dish in the preheated oven. Bake uncovered for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the cheese is melted and bubbly.

6. Broil (Optional): For a more golden and crispy cheese topping, switch the oven setting to broil for the last 2 minutes of cooking. Watch very closely to prevent burning.

7. Add Bacon and Serve: Remove the casserole from the oven. Top generously with the cooked, chopped bacon crumbles. Let it rest for a few minutes before serving hot.

An incredibly easy path to a delicious keto meal!