Preheat your oven to 350°F / 177°C. Lightly grease a 9x9 inch or similar-sized casserole dish. 2.
In a large skillet over medium-low heat, melt the butter.
Whisk in the crumbled bacon, ½ cup of the cheddar cheese, softened cream cheese, heavy cream, ranch seasoning, and chicken broth until the sauce is smooth and fully combined. 3.
Let the sauce simmer gently for 5 minutes, stirring occasionally, until it begins to thicken. 4.
While the sauce simmers, lightly steam the broccoli florets in the microwave or on the stovetop until just tender-crisp. Be careful not to overcook. 5.
Remove the sauce from the heat.
Stir in the shredded chicken and steamed broccoli until everything is evenly coated in the creamy sauce. 6.
Pour the mixture into your prepared casserole dish and spread it into an even layer.
Sprinkle the remaining 2 cups (480 ml) of cheddar cheese over the top. 7.
Bake for 25 minutes, until the cheese is fully melted and the edges are bubbling. 8. For a perfectly golden, crispy top, switch the oven to a high broil and cook for an additional 2-3 minutes.
Keep a close eye on it to prevent burning! 9.
Let the casserole rest for 5 minutes before serving. This helps it set up for easier serving.
