Preheat your oven to 425°F (220°C).

In a large skillet over medium heat, cook your bacon until crispy and golden, about 5–7 minutes. Remove and place on paper towels to drain, then crumble.

Steam the broccoli florets until firm but tender, approximately 4–5 minutes. Drain and set aside.

In a separate bowl, combine sour cream, mayonnaise, garlic powder, onion powder, dried parsley, salt, and pepper. Mix well until smooth.

In the large bowl with the steamed broccoli, add the creamy sauce, crumbled bacon, chopped chives, and half of the shredded cheese. Gently fold until well combined.

Transfer the broccoli mixture into an 8x8-inch baking dish. Top with remaining shredded cheese.

Bake in the preheated oven for 20–25 minutes or until bubbly and golden. Let cool slightly before serving.