Step 1

Trim any excess fat or gristle off of the chicken and cut it into 2 inch chunks.

Step 2

Combine the cream cheese and chicken broth in a large baking dish and whisk until combined.

Step 3

Add rice, and jalapeño peppers and mix to evenly combine.  Lay the chicken pieces on top of the mixture and gently press until covered. Sprinkle the cheese over the top of the casserole.

Step 4

Bake covered at 375˚F for 50 minutes. Remove the foil and add crumbled bacon over the top and continue to cook uncovered for an additional 5-15 minutes or until the chicken is cooked through and the rice is tender.

Step 5

Remove from oven and let rest for 5 minutes. Garnish with more fresh jalapeño slices if desired. Then serve warm and enjoy!