Preheat your oven to 180°C (350°F) and lightly grease a baking dish with butter or oil. This helps prevent sticking and ensures easy serving later.

In a large mixing bowl, add the shredded cooked chicken, heavy cream, and softened cream cheese. Make sure the cream cheese is soft so it blends smoothly without lumps.

Using a spoon or spatula, mix everything together until the cream cheese fully melts into the mixture and forms a smooth, creamy base. Take your time here to ensure an even texture.

Add the garlic powder, cumin, paprika, salt, and pepper to the bowl. Stir thoroughly so the seasoning is evenly distributed throughout the mixture, ensuring every bite is flavorful.

Gently fold in the diced green chilies, mixing just enough to combine them evenly without breaking down the texture of the chicken.

Pour the prepared mixture into your greased baking dish and use a spatula to spread it out evenly, making sure the surface is level for even baking.

Sprinkle shredded cheese evenly over the top of the mixture, covering the entire surface to create a rich, melty, golden layer.

Place the baking dish into the preheated oven and bake for 20–25 minutes. The dish is ready when the top is bubbly, slightly golden, and the edges are lightly crisp.

Remove the dish carefully from the oven and let it rest for a few minutes. This allows the mixture to thicken slightly and makes serving easier.

Serve warm while the cheese is melted and creamy, and enjoy the rich, comforting flavors of your keto white chicken chili bake.