Jalapeno Popper Chicken Casserole

This casserole is such a great weekday (anyday) throw-together. 
Takes just minutes to get it into the oven.

It's creamy and packed with delicousness. Loved it and I know your family will too. I would venture to say it will become one of those go-to meals we all know and hoard.

Linked with Weekend Potluck

Jalapeno Popper Chicken Casserole
Serves: 8

3 cups cooked chicken, shredded
3 slices bacon, diced
1 onion, chopped
2 jalapenos, seeded, deveined and diced
2-3 cloves garlic, chopped
1 (8-ounce) package cream cheese, softened
1/2 cup Greek yogurt (or mayonnaise)
4 oz cheddar cheese, shredded
1/3 cup Parmesan cheese, grated

For the topping:
1/2 cup crushed butter crackers (1/2 sleeve)
1/2 cup Parmesan cheese, grated
4 tbsp butter, melted

Preheat oven to 375*F. Spray a 9 x 13 baking dish with cooking spray.

Cook bacon in a large skillet until done, but not too crisp; using a slotted spoon, remove to a paper towel lined plate and reserve. 

Add onion and jalapenos to the same skillet and saute until onion starts to soften. Add garlic and cook 1-2 minutes longer.

Stir in cream cheese, yogurt, cheddar cheese and Parmesan until mostly melted and combined; stir in chicken and bacon. 

For the topping: mix together crushed crackers, cheese, and melted butter. Sprinkle on top of casserole. Bake 25-35 minutes or until casserole is hot and bubbly and topping is brown. If the topping gets too dark before it's done, cover with foil. Serve warm.

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