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Cook Bacon & Broccoli (Note 3): Fry bacon slices in large skillet (Note over medium heat until crispy, flipping occasionally, 5 to 10 minutes. Meanwhile, microwave broccoli until tender, 3 to 4 minutes (Note 5). Transfer crispy bacon to paper towel lined plate to drain, reserving bacon grease in skillet. When cool, crumble bacon into small pieces.
Cook Chicken: Cut chicken into bite-sized pieces (less than 1 inch) and add to skillet with bacon grease. Cook over medium-high heat until cooked through, stirring frequently, 5 to 10 minutes. Turn off heat.
Assemble Casserole (Note 6): Preheat oven to 375 F. In 9x13-inch casserole baking dish, add cooked chicken (leaving liquid behind in skillet) and dry ranch seasoning. Toss together until well-seasoned. Add broccoli, ranch dressing, mozzarella, 1/2 of cheddar, and 1/2 of bacon. Carefully stir together in baking dish until well-mixed. Top with remaining cheddar and bacon.
Bake & Serve: Bake at 375 F until casserole is heated through, about 25 minutes. Let stand at room temperature until bubbling ceases, then serve (Note 7).