Chicken-Bacon Jalapeno Popper Dip
  1. Preheat oven to 375
  2. Cook chicken breasts (we used the crock pot because it’s so much easier with both of us working so much!)
  3. Take cooked chicken and shred
  4. Cook your rice
  5. Boil the 3 cups of water
  6. Mix the Velveeta and Cream Cheese into the boiling water (I had to whisk it, and it took some work to get it all mixed!)
  7. This will make a delicious, if rather thin, sauce
  8. Put chicken, bacon, jalapenos, rice and seasonings into a large bowl and mix
  9. Stir in sauce
  10. Put the whole delicious mix into a baking pan (I used our loaf pan because it’s just the two of us, for more people I would use a 13×9 and double the recipe as this only serves 4-5 the way I made it.)
  11. Crush up crackers and sprinkle on top
  12. Sprinkle shredded cheese over top (I didn’t want any cheese on my half so I put it all on Dan’s side!)
  13. Bake at 375 for 20-25 minutes (mostly to cook the jalapenos)
  14. Enjoy!