Prepare your chicken first by either cooking it in a slow cooker on high for 3 hrs or low for 6 hours with a little chicken broth and salt/pepper. Remove from slow cooker and shred. (If using a rotisserie chicken, shred that.)
Preheat the oven to 350° F.
In an oven-safe skillet or cast iron pan, melt 2 tablespoons butter.
Next, add ranch seasoning, cream cheese, heavy whipping cream, chicken broth, 1/4 cup crumbled bacon, and 1/2 cup shredded cheese.
Use a whisk to combine ingredients and cook on low for 5 minutes.
If using a steam bag of broccoli follow directions on the bag to steam. Otherwise, steam fresh broccoli in the microwave until it reaches desired tenderness while the ranch mixture is simmering.
Add shredded chicken and steamed broccoli to ranch mixture and stir to combine.
Sprinkle 2 cups cheese and 1/2 cup crumbled bacon on top.
Cook in the oven for 20-25 minutes or until the casserole is bubbly and the cheese is melted then move to the top rack.
Broil for 1-3 minutes until cheese is bubbly and bacon is browned.