Preheat the oven: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Cook the bacon: In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel–lined plate and crumble when cool. Reserve a tablespoon of bacon fat if you like for extra flavor.

Prep the cauliflower: Steam or microwave cauliflower florets until just tender, about 5–7 minutes. Drain well and pat dry with paper towels to avoid excess moisture.

Make the creamy base: In a large bowl, mix cream cheese, sour cream, heavy cream, mayonnaise, ranch seasoning, garlic, onion powder, smoked paprika, and a pinch of salt and pepper. Stir until smooth. If the cream cheese is stiff, microwave it for 15–20 seconds to soften.

Combine the filling: Add cooked chicken, cauliflower, half the bacon, half the green onions, and 1 cup of shredded cheese to the bowl. Fold everything together until coated.

Assemble the casserole: Spread the mixture evenly in the baking dish. Top with the remaining 1 cup of cheese and the rest of the bacon.

Bake: Bake uncovered for 20–25 minutes, or until the casserole is bubbling around the edges and the cheese is melted and lightly golden.

Finish and serve: Let it rest for 5 minutes. Sprinkle with remaining green onions and a little cracked black pepper. Serve warm.