Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cubed
  • 8 oz (225g) thick-cut bacon, chopped into lardons
  • 8 oz (225g) full-fat cream cheese, softened
  • 1 ½ cups (170g) sharp cheddar cheese, shredded
  • ½ cup (120ml) heavy cream

Instructions:

  1. Fry the chopped bacon in a large skillet over medium heat until mahogany-colored and crisp. Remove bacon with a slotted spoon, leaving the rendered fat in the pan.
  2. Add the cubed chicken thighs to the bacon fat and sear until the exterior is golden-brown.
  3. In a large mixing bowl, combine the softened cream cheese, shredded cheddar, and heavy cream. Stir until the mixture is smooth and cohesive.
  4. Fold the seared chicken and crispy bacon bits into the cheese mixture until every piece of meat is completely coated.
  5. Transfer the mixture into a 12x9 inch oven-safe baking dish and smooth the top with a spatula.
  6. Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is bubbling and the top is golden-brown.
  7. Allow the casserole to rest for 10 minutes before dividing evenly into four portions.