Prep the oven and pan. Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or butter.

Cook the bacon. Pan-fry or bake until crisp, then crumble. Reserve 1 tablespoon of bacon fat for sautéing if you’d like extra flavor.

Sauté the veggies. In a skillet over medium heat, cook your chosen vegetables with a little oil or bacon fat until just tender and moisture has cooked off. Season with a pinch of salt and pepper. Set aside.

Make the creamy base. In a large bowl, whisk the softened cream cheese until smooth. Stir in Greek yogurt or sour cream, ranch seasoning, garlic, onion powder, smoked paprika, and chicken broth until combined.

Add the eggs. Whisk in the eggs until the mixture is silky. This keeps the casserole sliceable and not soupy.

Fold in the goods. Add shredded chicken, sautéed vegetables, half of the cheddar, half of the bacon, and most of the green onions. Mix until evenly coated. Taste and adjust salt and pepper.

Assemble. Spread the mixture into the prepared baking dish. Top with the remaining cheddar and bacon.

Bake. Bake for 22–28 minutes, until the edges bubble and the center is set. If you like a golden top, broil for 1–2 minutes at the end—watch closely.

Rest and garnish. Let it rest 8–10 minutes so it firms up. Sprinkle with remaining green onions and, if you like heat, a few jalapeño slices or a drizzle of hot sauce.

Portion for meal prep. Cut into 6–8 squares. Cool to room temperature before sealing in containers to avoid condensation.