First, in a mixing bowl, combine the softened cream cheese, chopped green onions, and crumbled bacon. Stir until well mixed, ensuring all ingredients are evenly distributed.

Next, butterfly each chicken breast by slicing them in half horizontally, without cutting all the way through. Open each breast and evenly spread the cream cheese mixture inside. Then, carefully close the chicken breasts and place them in a greased casserole dish.

Now, sprinkle the Creole seasoning and garlic powder evenly over the stuffed chicken breasts. Place the dish in the oven and bake at 350°F (175°C) for 30-45 minutes, or until the chicken is fully cooked and juices run clear.

Meanwhile, while the chicken is baking, mix the cream of chicken soup and sour cream together in a separate bowl. Stir until the mixture is smooth and well combined.

Once the chicken is cooked through, remove the casserole dish from the oven and pour the creamy sauce mixture over the top. Then, return the dish to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld together perfectly.