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Slice up your bacon into ½ inch chunks. Render down till crispy and set aside.
Remove most of the bacon grease and leave some to cook your chicken until golden brown and cooked through 165F. Remove from the pan and add butter & onion.
Once softened, add garlic until fragrant. Create a ruox with flour and cook it down for a few minutes.
Slowly add chicken broth until gravy-like consistency.
Now add in milk, heavy cream, broccoli & carrots. Bring to a boil & simmer for 5 minutes.
Slowly add in your shredded cheese, a handful at a time while mixing until melted.
Add back your diced chicken & season to taste.
Garnish with the more cheese, bacon bits, croutons & parsley.