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Preheat the oven to 400°F and cook your bacon for about 15 - 20 minutes or until crispy.
While the bacon is cooking, take a bag of microwavable fresh broccoli florets, pierce the bag with a fork, and microwave it for only half the time it says to microwave it on the package (I microwaved mine for 2.5 minutes). Once the broccoli is done or green and crisp, take scissors and cut the broccoli up into smaller pieces (as small as you would like them to be).
Grease a baking dish and add the broccoli pieces to the bottom of the baking dish. Next, add the shredded rotisserie chicken in an even layer over the broccoli. Then, sprinkle about ⅛ cup of sliced green onions evenly over the chicken layer.
In a measuring cup add sour cream, whipped chive cream cheese, milk, and the hidden valley ranch seasoning. Whisk that together until fully combined and smooth. Add that creamy mixture to the baking dish and smooth it out so it's an even layer over the chicken, broccoli, and green onions.
Now, take your crispy bacon, chop it up, and sprinkle it evenly over top of the casserole. Then, sprinkle the shredded cheddar cheese evenly over the top. Lastly, sprinkle over ⅛ cup of sliced green onions.
Bake the casserole in the oven at 375°F for 25 minutes. Enjoy!