Preheat oven to 375ºF. Lay shredded chicken in a casserole dish. Season with garlic powder and salt, onion powder, and paprika. 

Whisk together heavy cream, cream cheese, and chicken stock. Spread the mixture even over the shredded chicken. 

Wash the jalapenos, cut the tops off. Remove the seeds and stems, keep more stems if you want the peppers to be more spicy. 

Lay the peppers on top of the chicken. Sprinkle the cheddar cheese on top.

Bake the chicken casserole for 20 minutes or until bubbly. Remove from the oven when there is 5 minutes remaining and add the bacon on the top. 

Garnish the casserole with chopped parsley. Enjoy!