Heat skillet with 2 tbsp ghee on medium-high heat.
Preheat oven to 375
Bring water to boil in a large pot for broccoli.
Cut all the stalks off the broccoli so you just have the florets.
Slice the 2 lbs chicken breasts into bite sized pieces.
Boil the broccoli for 5 minutes and then drain.
Cook the chicken pieces in the skillet for 7 minutes.
Dice the yellow bell pepper, organge bell pepper, red bell pepper and 2 stalks of celery.
Add the yellow bell pepper, orange bell pepper, red bell pepper, and celery to the skillet and cook for an additional 2 minutes.
Mix the 1 cup sour cream and 1 packet of Hidden Valley ranch seasoning in a small bowl.
Mix the chicken & vegetables, broccoli, sour cream, and 2 cups of shredded cheese in the casserole dish.
Sprinkle 1 cup of shredded cheese on top of the casserole dish.
Bake for 15 to 20 minutes.
Serve with diced green onion.
