I'm warning you, before you make it, this is highly addictive. Creamy, yummy and just delicious. You have been warned. Proceed with caution.
3 large chicken breasts, cooked and cubed
3 slices bacon, crumbled
1 onion, chopped
2 jalapenos, seeded, deveined and diced
2-3 cloves garlic, chopped
1 (8-ounce) package cream cheese, softened (I used reduced fat)
1/2 cup plain 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.