Preheat oven to 350F. Place the baby potatoes into a large pot of salted water and bring to a boil. Cook the potatoes until they are fork tender. Remove them from water and cool while preparing the remaining ingredients.

Heat a large frying pan over medium heat. Add the bacon and render it until crispy, then remove onto paper towels to cool and absorb excess oil. Once cooled, dice bacon into small bits, then place into a large mixing bowl. Into the same hot pan, add the sliced mushrooms and saute for 5 to 7 minutes until browned. Remove them and add to the bacon.

Into the same pan, add the shallots, garlic and red bell pepper. Saute over medium-low heat for about 5 minutes, until the bell pepper is tender.

In a large mixing bowl, combine all of the ingredients together: shredded chicken, cheese, cream, diced bacon, mushrooms, onion-pepper mixture, sun-dried tomatoes and the spices. Season with salt and pepper to taste. Fold everything together with a spatula or wooden spoon until nicely coated. Spread the mixture into the bottom of an oven-safe dish or casserole pan. Do not compact the mixture; you want to layer it loosely.

Next, prepare the crushed potatoes: toss the potatoes in olive oil, season with salt, paprika and basil. Using a potato crusher or a large fork, press the potatoes to flatten them. Place the crushed potatoes on top of the prepare chicken filling. Sprinkle more cheddar cheese over the top.

Bake the casserole in the preheated oven for 25 to 30 minutes until the cheese is all melted and bubbling at edges. Garnish with chopped chives and serve hot with a simple side salad or sliced avocado.