Preheat the oven: Set your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Cook the bacon: In a skillet over medium heat, cook the bacon until crisp. Drain on paper towels and crumble. Reserve a little bacon fat if you like for extra flavor.

Sauté the chicken: In the same skillet, add butter or olive oil. Season chicken with salt and pepper. Sauté over medium-high heat for 5–7 minutes, until lightly browned and just cooked through. Remove from heat.

Make the creamy base: In a mixing bowl, combine softened cream cheese, heavy cream, ranch seasoning, garlic, and half of the shredded cheddar. Stir until smooth. If the cream cheese is too stiff, microwave it for 15–20 seconds to soften further.

Add the mix-ins: Fold in the cooked chicken, crumbled bacon (reserve some for topping), and green onions. If using broccoli or spinach, stir them in now. Taste and adjust salt and pepper.

Assemble the bake: Spread the mixture evenly in the prepared baking dish. Top with the remaining cheddar and the reserved bacon.

Bake: Place in the oven and bake for 18–22 minutes, until bubbly around the edges and the cheese is melted and golden in spots.

Rest and garnish: Let the bake rest for 5 minutes to set. Garnish with extra green onions and a light sprinkle of smoked paprika, if desired.

Serve: Spoon onto plates and serve with a crisp side salad, roasted zucchini, or cauliflower rice.