Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Cook the bacon: In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel–lined plate. Once cool, crumble. Reserve 1 tablespoon of the bacon fat in the pan for extra flavor if you like.

Season and sear the chicken: Cut chicken into bite-size pieces. Season with salt and pepper. Heat oil (or reserved bacon fat) over medium-high. Sear chicken 4–6 minutes until cooked through and lightly browned. Remove from heat.

Par-cook the vegetables: Steam broccoli or cauliflower until just tender-crisp (about 3–4 minutes). Drain well. If using bell pepper, sauté until slightly softened.

Cook pasta or prep rice (if using): Boil pasta until just shy of al dente, then drain. If using brown rice, have it cooked and fluffed. For a lower-carb option, use cauliflower rice—no need to pre-cook; just pat dry to remove moisture.

Make the creamy ranch sauce: In a bowl, whisk Greek yogurt, softened cream cheese, milk, ranch seasoning, and garlic until smooth. Adjust with a splash more milk if too thick. Taste and season with salt, pepper, and red pepper flakes if desired.

Assemble the casserole: In the baking dish, combine chicken, half the bacon, vegetables, and pasta or rice if using. Pour in the ranch sauce and half the shredded cheese. Gently fold until everything is coated.

Top and bake: Sprinkle the remaining cheese and bacon over the top. Bake for 18–22 minutes, until the cheese is melted and bubbling around the edges.

Finish and serve: Let rest 5 minutes. Garnish with sliced green onions and chopped parsley or dill. Serve warm.