I bought three chicken breasts at Kroger but they were HUGE so I cut each of them in half to be sure they would cook in a decent time. First step is to season your chicken with salt & pepper and pop in the oven.
Every cooking show stresses the importance of seasoning – so I went to town with my salt & pepper grinder and seasoned the heck out of the bird.
While the chicken is pre-baking, you make your topping. I diced half an onion and one jalapeno and then sauteed it in butter. While letting that cool – I mixed up cream cheese, sour cream and cheddar cheese. After you stir that together, add in your jalapeno/onion mixture and stir again.
Top the chicken with your jalapeno/cream cheese mixture and then back in the oven for 10 minutes. You’ll be drooling by this point – I promise.
While that’s baking – make your crunchy topping. This is a tried and true favorite for crunchy topping. Crushed Ritz & cheddar cheese + melted butter. Yum.
I sprinkled the Ritz/cheese over the top and then drizzled the entire casserole with 1/2 stick of melted butter. Yum Yum Yum. Then back in the oven for 10-15 more minutes.
Out comes a delicious, crispy, buttery, creamy, spicy, cheesy dish of goodness. I’m not sure there’s anything better!!!
1 jalapeno, diced (add more if you want more spice)
¼ cup of white onion, diced
4-ounce plain cream cheese, softened
2 cups cheddar cheese, shredded
½ cup crushed savory crackers (we used Ritz)
4 tablespoons of butter, melted
Salt and pepper