Step 1:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or casserole pan with non-stick cooking spray or a thin layer of butter to prevent sticking.

Step 2:
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is shimmering, add the diced chicken pieces. Season the chicken lightly with a pinch of salt, black pepper, garlic powder, and onion powder. Sauté for about 5-7 minutes, until the chicken is no longer pink in the center. Remove the cooked chicken from the skillet and set aside.

Step 3:
In a large mixing bowl, combine the uncooked rice, cream of chicken soup, chicken broth, ranch seasoning mix, garlic powder, and onion powder. Stir well to ensure everything is evenly distributed and the seasonings are well mixed.

Step 4:
Add the cooked chicken pieces and frozen peas and carrots (if using) to the rice mixture. Stir everything together until the chicken and vegetables are evenly coated with the soup mixture.

Step 5:
Pour the entire mixture into your prepared baking dish, spreading it out evenly with a spatula. Cover the dish tightly with aluminum foil. This helps the rice cook evenly and prevents it from drying out.

Step 6:
Bake in the preheated oven for 45-50 minutes, or until the rice is tender and has absorbed the liquid. Check the rice after 40 minutes to ensure it isn’t overcooked or dry. If the rice is still a bit firm, recover and cook for an additional 10-15 minutes as needed.

Step 7:
Once the casserole is fully cooked, remove it from the oven and carefully take off the foil. Sprinkle the shredded cheddar cheese over the top of the casserole in an even layer. Return the dish to the oven (uncovered) and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Step 8:
While the casserole is baking, cook the bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then crumble it into small pieces.

Step 9:
After the cheese has melted, remove the casserole from the oven. Sprinkle the crumbled bacon over the melted cheese and garnish with chopped green onions. Let the dish sit for about 5-10 minutes to set before serving.