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In a large zip lock bag combine ranch dressing and buttermilk and mix well. Add chicken and refrigerate for 4 hours or over night.
In a large skillet add oil heat over med high. Add chicken. Cook on each side for 3 minutes. Reduce heat to medium and cook chicken for another 10 minutes or until chicken is done and cooked through. Remove chicken and cover with foil and set aside.
Add the butter to sauce pan and melt and then add flour. Cook for 1 minute and then add half and hal and ranch envelope. Stir in 1½ cups of bacon and bring to a boil. Add the chicken back in.
Top with the cheese and sprinkle the remaining bacon and green onion.