Preheat the Oven: Begin by setting your oven to 375°F. A steady oven temperature helps the rice cook evenly while keeping the chicken tender. Lightly grease a large baking dish so nothing sticks during baking.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and season lightly with salt and pepper. Cook for a few minutes until the outside turns white and lightly golden. The chicken does not need to cook fully at this stage. Remove from heat and set aside.
Sauté the Aromatics: Using the same skillet, add the chopped onion. Stir and cook until soft and lightly translucent. Add the minced garlic and cook briefly until fragrant. This step builds flavor for the whole casserole.
Build the Creamy Base: Stir the uncooked rice into the skillet with the onions and garlic. Pour in the chicken broth and half and half. Sprinkle in the ranch dressing mix and stir well so everything blends smoothly.
Assemble the Casserole: Transfer the rice mixture into the prepared baking dish. Spread the partially cooked chicken evenly over the top. Sprinkle half of the cheddar cheese and most of the bacon across the surface. Gently stir to distribute everything evenly.
Bake Covered: Cover the dish tightly with foil and place it in the oven. Bake for 40 minutes, allowing the rice to absorb liquid and cook fully while flavors blend together.
Add the Toppings: Remove the foil and sprinkle the remaining cheese and bacon on top. Return the dish to the oven uncovered and bake for another 10 to 15 minutes until the cheese melts and bubbles.
Rest Before Serving: Let the casserole sit for a few minutes before serving. This helps the sauce settle and makes scooping easier. Sprinkle with fresh parsley just before serving.
