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Preheat oven to 350.
Add some olive oil to a pan on high heat and add in the chicken. Season with salt and pepper, and cook to lightly brown on all sides. Cover and turn down the heat. Cook another 15 minutes until cooked through, flipping and stirring a few times if needed during cooking to prevent burning. Remove from the pan to a cutting board and allow to cool.
Add the butter to the same pan and add in the onions and mushrooms. Scrape the bottom of the pan to incorporate all the goodness from the pan into the mix. Cook about 10 - 15 minutes until reduced and starting to brown.
Add in the garlic and cook 2 minutes. Add in the broth and bring to a simmer.
Remove from heat and stir in the green beans. Chop up the chicken and add it back into the pan. Add in the cream cheese and stir to combine.
Stir in the ranch and hot sauce, as well as the cheese.
Pour into a baking dish and top with more hot sauce. Top next with the blue cheese crumbles, and then the onion topping.
Bake at 350 for about 30 minutes until it is bubbling on the edges and the onions look nice and brown on top.