Cut the precooked chicken breast into small bite-sized pieces and set aside. (Note: If you don’t have precooked chicken breast ready, simply prepare this by seasoning raw chicken breast with salt, pepper, lemon juice and olive oil then bake at 400F for 25-30 minutes until cooked).
Chop bacon slices, garlic, and onion with a sharp knife into small pieces. Sauté them with butter in a large frying pan or a wok over medium heat. Fry until the onion and the bacon are translucent. This could take about 10 minutes.
Add jalapeno slices, coriander, salt and pepper. Stir well for 2 minutes.
Add cream cheese, half of the cheddar cheese and chicken broth. Bring to boil then simmer. Stir gently for about 10 minutes until you get a thick and creamy mixture.
Making The Casserole: place chicken pieces at the bottom of a casserole or a baking dish. Pour the cream cheese mixture on top of the chicken and finally add the remaining cheddar cheese. Bake in the oven for about 15-20 minutes or until the cheese is all melted.
Top with a few pieces of jalapenos, crispy bacon bits and coriander. Serve warm with a low carb salad or leafy greens.