Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with non-stick cooking spray.

In a large mixing bowl, combine the softened cream cheese, ranch dressing mix, sour cream, and shredded chicken. Stir until evenly blended and smooth.

Fold in 1½ cups of the shredded cheddar cheese and most of the chopped bacon, reserving a bit of both for the top.

Spread the dip mixture evenly into the prepared baking dish. Smooth the top with a spatula.

Sprinkle the remaining ½ cup shredded cheddar cheese and reserved bacon over the top.

Bake in the preheated oven for about 25–30 minutes, until the dip is hot, bubbly, and lightly golden around the edges.

Remove from the oven and let cool briefly before topping with sliced green onions or chives. Serve warm.