Instructions:
- Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch oven-safe baking dish.
- In a large bowl, whisk together the BBQ sauce, chicken stock, cider vinegar, brown sugar, smoked paprika, onion powder, garlic powder, and Dijon mustard. Season lightly with salt and pepper.
- Add the shredded chicken to the BBQ mixture and toss well to ensure every piece is coated.
- Add the softened cream cheese cubes to the chicken mixture. Gently fold in about two-thirds (2/3) of the grated Monterey Jack and Cheddar cheeses.
- Transfer the entire chicken and cheese mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the remaining one-third (1/3) of the grated cheese evenly over the top layer of the filling.
- In a small bowl, toss the Panko breadcrumbs with the melted butter and fresh parsley until evenly coated. Scatter this mixture over the top layer of cheese.
- Bake for 25–30 minutes, or until the filling is bubbling hot throughout and the topping is golden brown and crisp. If the topping browns too quickly, cover loosely with foil for the last 10 minutes.
- Let the bake rest for 5–10 minutes before scooping and serving.