Preheat oven to 350˚F.
Combine the shredded chicken, cream cheese, sour cream, cream of chicken soup, chicken base and green onions in a large bowl and mix completely.
Transfer to 2 quart casserole dish and top with shredded cheese and crumbled bacon.
Bake uncovered for 40-50 minutes or until the edges are bubbling and the cheese is melted and starting to brown.
Garnish with additional green onions and serve warm.
