Jalapaño popper casserole

Ingredients:
500g cooked chicken, shredded (or rotisserie chicken)
200g cream cheese, softened (or Greek yogurt)
1 cup ranch dressing (or homemade ranch)
1 cup shredded cheddar cheese (or mozzarella)
1 cup shredded mozzarella cheese (or provolone)
1 cup cooked bacon, crumbled (or turkey bacon)
1 cup frozen mixed vegetables (or fresh vegetables)
1 teaspoon garlic powder (or onion powder)
Salt and pepper to taste
Instructions:
Preheat the Oven: Preheat your oven to 180°C (350°F).
Mix the Base: In a large bowl, combine the softened cream cheese and ranch dressing until smooth. Add the shredded chicken, garlic powder, salt, and pepper. Mix well.
Add Vegetables: Fold in the frozen mixed vegetables and half of the crumbled bacon.
Layer the Casserole: Spread the chicken mixture evenly in a greased baking dish. Top with shredded cheddar and mozzarella cheese.
Bake: Bake in the preheated oven for about 30-35 minutes, or until the cheese is bubbly and golden brown.
Finish with Bacon: Remove from the oven and sprinkle the remaining crumbled bacon on top. Let it cool for a few minutes before serving.