Keto Chicken Bacon Ranch Casserole

Preheat the oven to 350°F.
Place the broccoli florets in a pot of water over medium-high heat on the stove, bring to a boil and blanch for 5 minutes. Immediately rinse in cold water and drain.
Add the broccoli to the bottom of a well greased 9x9 casserole dish.
Mix the chicken pieces with chives, parsley, dill weed, garlic powder, and onion powder. Toss to coat completely.
Heat 2 tablespoon of olive oil in a large skillet over medium-high heat.
Add the seasoned chicken to the heated skillet, and saute until completely cooked through.
Place 2 teaspoon of minced garlic into the pan with the chicken and saute 30 seconds longer.
Remove the chicken from the skillet and place it into the casserole dish with the broccoli.
Reduce the heat on the stove to medium, and add the heavy whipping cream to the same skillet you used to prepare the chicken. Use a whisk to scrape the browned bits off of the bottom of the pan.
Cook the heavy cream for a few minutes until it begins to thicken.
Add ½ cup of the shredded cheddar cheese and the mozzarella cheese to the skillet. Mix in salt and pepper to taste if desired.
Pour the thickened cheese mixture over the broccoli and chicken in the casserole dish. Toss to coat well.
Sprinkle the remaining cheddar cheese over the mixture in the casserole dish.
Top the casserole with the crumbled bacon and parmesan cheese.
Bake for 20 minutes until browned and bubbling.
Let sit for 5 minutes before serving.