Preheat to 350 degrees F.

In a large bowl combine the shredded chicken and the softened cream cheese mixing thoroughly.

Stir in the remaining ingredients, mixing thoroughly

Pour mixture into an 8x8 inch baking dish and top with remaining bacon bits.

Place in the oven and bake for 25-30 minutes.

Remove the dip from the oven and let cool for 10 minutes before serving. If you are using Parmesan cups you will now scoop approximately 1 tablespoon of dip into each cup.

Preheat the oven to 400 degrees F.

Line a baking sheet with parchment paper or a silicone mat.

Place tablespoons of shredded Parmesan on the lined baking sheet approximately 2 inches apart. Keep the piles in tight, circular mounds. I don't suggest making more than 4 at a time since you'll have to work quickly once them come out of the oven.

Bake for 4-5 minutes until the Parmesan is melted and begins to brown.

Remove from the oven and let cool for 30 seconds before pressing them into a mini muffin tin to shape them. Work quickly! If they harden before you are done you can place them back in the oven for 30 seconds to make them pliable again.

Wipe the grease off of the lined baking sheet in between batches.