Preheat the oven to 350 degrees. In a large pan, cook the bacon to desired crispiness, about 3-5 minutes per side. Set aside. Once cooled, cut or crumble into small pieces.
Grease a 9x13 inch casserole dish with cooking spray. Toss in broccoli and chicken, then completely coat the chicken and broccoli with ranch dressing. Top with crumbled bacon. Transfer to the oven.
Bake for 15 minutes, then bump up the temperature to 375 degrees. Continue to cook for another 12-15 minutes, or until broccoli is crisp and slightly tender.
Remove from oven. Top with chopped green onion, if using, and salt to taste. Serve as is, or on top of a bed of rice or cauliflower rice.
*Use a nitrate free bacon (without sugar for Paleo and Whole30). My favorite brand is Pederson's Farm.
**You can use raw chicken breast, approximately 1.25 lbs. Bake for 25 minutes at 350 degrees before shredding chicken.