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Cut the chicken breast into 1-inch cubes, season them with salt and pepper, and set aside.
Meanwhile, chop the bacon into ½-inch pieces and fry it in a large skillet. When it's about halfway cooked, add the onion and continue to cook until the onion is soft and translucent, about 5-6 minutes. Add the garlic and cook for an additional minute or until it is fragrant.
Add the chicken breast chunks to the bacon and onion (and bacon fat.) Cook over medium-high heat until the chicken is just barely cooked through and is no longer pink inside.
Turn off the heat add add the cream and mix in the ranch dressing powder.
Fold in the mozzarella cheese, green onion, and parsley.
Transfer this mixture to the oven-safe casserole dish and top with the cheddar and finally the Parmesan cheese.
Bake it in a preheated 375-F oven for about 10-15 minutes or until everything is hot and bubbly. Serve and enjoy!