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In a skillet over medium high heat add your olive oil, cubed chicken, and salt. Cook for approximately 10 minute, or until chicken is cooked through. Set aside.
Steam the broccoli. Place cut broccoli florets in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the broccoli is fork tender. Don’t overcook!
Drain the broccoli and pat dry with a paper towel. Set aside.
In a bowl combine the softened cream cheese and ranch seasoning.
Preheat the oven to 375 degrees F.
Add ½ of the broccoli and ½ of the chicken to the bottom of a casserole dish.
Use a ½ teaspoon measuring spoon to portion out ½ teaspoon servings of the cream cheese mixture and distributing it over the broccoli and chicken.
Top with half of the shredded cheddar cheese, half of the mozzarella cheese, and half of the bacon crumbles.
Make a second layer with the broccoli, chicken, cream cheese, cheddar cheese, mozzarella cheese, and finishing with a topping of bacon.
Cover the dish with aluminum foil and place in the oven to bake for 30 minutes or until the cheese is fully melted.
Remove from the oven and serve.