Heat the oven to 375°F and grease a 9 x 13-inch baking dish. Cook the bacon until crisp, drain it well, and crumble it into small pieces.

Cut the raw chicken breasts into 1-inch pieces and season them with the kosher salt, black pepper, and minced garlic. If using garlic powder instead, use 1 teaspoon.

Beat the softened cream cheese, sour cream, and mayonnaise in a large bowl until mostly smooth. Stir in the chopped jalapenos, half of the cheddar, mozzarella, and about two-thirds of the crumbled bacon.

Fold the seasoned chicken into the creamy mixture until each piece is evenly coated. Spread the mixture into the prepared 9 x 13-inch baking dish and smooth the top.

Sprinkle the remaining cheddar and bacon over the casserole. Add sliced jalapeno rings and the optional smoked paprika if desired.

Bake the casserole uncovered for 30 to 35 minutes, until the cheese is bubbling and the thickest chicken pieces reach 165°F. Remove it promptly when done so the chicken stays tender.

Let the casserole rest for 5 to 10 minutes before serving. This gives the creamy filling time to settle while keeping the topping hot and gooey.