Ingredients:

  • 1.5 lbs cooked chicken breast, shredded or cubed
  • 8 slices thick-cut bacon, chopped and fried crisp
  • 4 cups fresh broccoli florets
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup heavy whipping cream
  • 2 tbsp dry ranch seasoning
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1.5 cups sharp cheddar cheese, shredded
  • 0.5 cup mozzarella cheese, shredded
  • 2 tbsp fresh chives, sliced

Instructions:

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Fry chopped bacon in a skillet until crisp. Drain on paper towels, reserving 1 tablespoon of fat.
  3. Steam broccoli florets for 3-4 minutes until al dente. Pat thoroughly dry with a towel to prevent a watery casserole.
  4. In a large mixing bowl, beat softened cream cheese, heavy cream, ranch seasoning, garlic powder, and onion powder until smooth. Stir in the reserved bacon fat.
  5. Fold the chicken, steamed broccoli, and half of the crispy bacon into the cream sauce until evenly coated.
  6. Spread the mixture into the prepared baking dish. Top with shredded cheddar, mozzarella, and the remaining bacon.
  7. Bake for 20-25 minutes until the cheese is bubbling and slightly golden.
  8. Let rest for 5 minutes before garnishing with fresh chives and serving.