Jalapeño Popper Casserole

My jalapeño pepper plant is growing like crazy! Mike requested this recipe.

3 boneless skinless chicken breasts, cubed

1 ½ teaspoons garlic powder

8 ounces cream cheese, softened

½ cup heavy cream

6 Jalapeño peppers, diced

2 cups Mexican blend shredded cheese

6 slices bacon, chopped

Preheat the oven to 375°. Spray a 9 x 13 baking dish with cooking spray. Place chicken in the bottom of the baking dish leaving a little space between the pieces of chicken. Blend together garlic powder, cream cheese and heavy cream. Pour over the chicken. Top with diced jalapeños and shredded cheese. Bake for 40 to 45 minutes or until the chicken is done. A minute or 2 before it is finished cooking, top with bacon crumbles and a little extra shredded cheese to melt.

Note: I served this over a bed of riced cauliflower.