Preheat your oven to 350°F (175°C).

In a large mixing bowl, add your diced chicken breast and season with garlic powder, salt, and black pepper.

In another bowl, soften the cream cheese slightly, then stir in the sharp cheddar cheese, jalapeños, green onions, and a pinch of salt.

Carefully fold the seasoned chicken into the creamy mixture, then transfer it into a greased baking dish.

Sprinkle panko breadcrumbs generously over the top.

Bake for 25–30 minutes or until the casserole is bubbling and the top is golden brown.

Allow to cool for about 5 minutes before serving. Garnish with fresh cilantro and serve warm with a dollop of sour cream.

Store leftovers in an airtight container for up to 3 days.