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

Crisp the bacon: Cook chopped bacon in a large skillet over medium heat until crispy, 6–8 minutes. Transfer to a paper towel–lined plate. Leave about 1 tablespoon of bacon drippings in the pan.

Sear the chicken: Add olive oil to the skillet if needed. Season chicken with half the ranch seasoning, smoked paprika, black pepper, and salt. Sear over medium-high heat for 4–5 minutes, stirring, until lightly browned but not fully cooked. Remove from heat.

Sauté aromatics and veggies: In the same pan, add garlic and cook 30 seconds. Stir in broccoli and bell pepper. Sauté 2–3 minutes just to brighten the color. Turn off heat.

Make the creamy ranch sauce: In a bowl, whisk Greek yogurt, cottage cheese, cream cheese, chicken broth, and the remaining ranch seasoning until smooth. If you prefer extra silky, blend the cottage cheese first.

Combine: In a large mixing bowl, add seared chicken, sautéed veggies, half the bacon, half the shredded cheese, and the green onions. Pour in the ranch sauce and stir until everything is evenly coated.

Assemble: Spread the mixture into the prepared baking dish. Top with the remaining shredded cheese and the rest of the bacon.

Bake: Bake uncovered for 20–25 minutes, until the cheese is melted and bubbling and the chicken is cooked through (internal temp 165°F/74°C).

Rest and garnish: Let the bake rest 5 minutes to set. Sprinkle with parsley or red pepper flakes if you like. Serve warm.