°1 1/2 lbs boneless, skinless chicken breasts (about 4) cut into 1-inch pieces
°4 slices of bacon
°12 ounces broccoli florets
°8 ounces grated cheddar
°4 ounces grated mozzarella cheese
+Ranch dressing:
°4 ounces mayonnaise (1/2 cup)
°4 ounces of sour cream (1/2 cup)
°3 minced garlic cloves
°2 tablespoons chopped fresh parsley
°1 tablespoon of white vinegar
°1/2 teaspoon coarsely ground black pepper
°1/2 teaspoon of salt
°1/4 teaspoon cayenne


Preheat the oven to 375 F. Prepare a 9 x 13 inch baking dish.
In a mixing bowl, combine all ranch dressing ingredients and stir until smooth. Put aside.
In a large saucepan over medium heat, cook the bacon strips for 5 to 10 minutes until crisp, turning occasionally. Transfer to a plate lined with paper towel to drain, reserving bacon drippings on the pan. Once cooled, crumble into small pieces.
Add the ground chicken to the skillet with bacon fat. Sauté for 5 to 10 minutes over medium to medium-high heat until cooked through, turning and stirring frequently. Turn off the heat and set aside.
While waiting for the bacon and chicken to cook, microwave the broccoli for 3-4 minutes or until tender.
Directly into the baking dish: add the chicken, broccoli, ranch dressing, about 2/3 of each cheese and about 2/3 of the bacon. Stir everything together until well blended. Top with remaining cheese and bacon.
Bake at 375 F until hot and bubbly, about 25 minutes.

Enjoy !