This might not look the prettiest, but boy is the taste another level!

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, combine the shredded chicken, cooked bacon, corn, peas, red and green bell peppers, and shredded cheddar cheese.

3. Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix until well combined.

4. Transfer the mixture to a greased 9×13-inch baking dish and spread it out evenly.

5. In a small bowl, combine the crushed Ritz crackers and melted butter. Sprinkle this mixture evenly over the casserole.

6. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.

For a lighter version, you can use turkey bacon and reduced-fat cheese. If your family isn’t a fan of bell peppers, you can swap them out for broccoli or another favorite veggie. Sometimes, I’ll throw in a can of diced tomatoes (well-drained) for an extra burst of flavor. This recipe is also flexible—try using a different type of cheese like mozzarella or Monterrey Jack for a new twist.