Preheat oven to 375F. In a mixing bowl, add the cream cheese and whip up a little. Then add in the bacon ranch dressing, sour cream, parsley and garlic salt, and mix until well combined. Set mixture aside.
In the bowl with the chicken, add in the shredded cheddar, but reserve ½ cup for the topping. Add in the bacon and jalapeño, but reserve a little of both for the topping and garnish. Toss by hand, then add in the cream cheese mixture and mix until well combined.
Pour the mixture into a baking casserole dish, sprayed with non-stick spray and spread evenly. Sprinkle the reserved ½ cup of cheddar cheese and some of the jalapeño slices over the top.
Bake for 20 minutes at 375F, or until the cheese is slightly golden brown. Bake an additional 5 minutes at 400F. Allow to cool slightly, then garnish with the remaining bacon before serving with celery or cucumber sticks, pork rinds or homemade cheese crackers.
To make the cheese crackers, I used Old Croc Cheddar Variety cheese slices. Cut them in half and place them on a baking sheet lined with parchment paper. Bake for 25-30 minutes @ 325F. Store in an airtight container at room temperature for a few days.