Preheat a skillet over medium heat for about 1 minute. This helps to ensure your chicken sears nicely.

Add the diced chicken, bacon, and Ranch Seasoning to the skillet. Sauté until the chicken is golden and crispy, ensuring it reaches an internal temperature of 165°F (75°C) and is no longer pink in the middle. This usually takes about 7-10 minutes.

Once cooked, drain the grease using a colander and set the chicken and bacon aside. This helps to keep your casserole from becoming too greasy.

Reduce the heat to low and return the skillet to the burner.

Add the butter, cream cheese, and almond milk to the skillet. Whisk until melted and fully combined. This creates a creamy base for your casserole.

Stir in half of the shredded cheddar cheese and whisk until melted. Gradually increase the heat just until the cheese sauce begins to bubble, then reduce to a simmer. This step ensures a smooth cheese sauce.

Add the cooked chicken and bacon back into the skillet, stirring to combine.

Drizzle the Buffalo Sauce over the mixture and top with the remaining cheese or Parmesan. Adjust the amount of Buffalo Sauce to suit your spice preference.

Cover the skillet and let it simmer for about 5 minutes. For an extra touch, you can broil for 1-2 minutes to get a bubbly, golden top. Keep an eye on it to prevent burning!