Chicken Jalapeno Popper Casserole

1 rotisserie chicken, deboned and cubed

6 slices of bacon, chopped into inch pieces

3 medium jalapenos, take stems off and slice to create rounds, de-seed if you don’t like it too spicy

12 ounces of cream cheese, softened

1/4 cup of mayonnaise

6 oz. shredded cheddar cheese

2 oz.  shredded mozzarella cheese, or I like to use the Pizza blend

1/4 cup Frank’s Red Hot sauce

salt and pepper to taste

Preheat oven to 400 degrees. In a large skillet over medium heat, cook bacon until mostly crisp. Then add jalapeños, reserving a few slices for topping the casserole. Cook 3-4 minutes until jalapenos begin to soften. Add cream cheese, mayo and Frank’s Red Hot sauce. Stir to mix and season with salt and pepper. Grease a casserole dish and lay chicken in the bottom of the dish. Spread the cream cheese mixture evenly over the chicken then top with the cheddar and mozzarella cheeses. Bake for 10-15 minutes. Remove from oven and add remaining slices of jalapeños. Broil on low for 3-5 minutes. Remove and let set for a couple minutes before serving.