Preheat your oven to 375°F (190°C). Grease a standard 9x13-inch baking dish lightly. If using fresh broccoli, blanch by dropping florets into boiling water for 2 minutes, then transfer to an ice bath to stop cooking and maintain color.

In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once shimmering, add the softened cream cheese and heavy cream. Stir constantly until the cream cheese is melted and the mixture is smooth and velvety.

Lower the heat and stir in the garlic powder, onion powder, salt, and pepper. If using sour cream or ranch dressing, add it now. Taste and adjust seasoning as needed.

Gently fold in the shredded chicken and broccoli florets. Stir carefully until everything is coated in the sauce.

Scoop the mixture into the prepared baking dish and spread evenly.

Combine the cheddar, mozzarella, and parmesan cheeses in a bowl. Sprinkle evenly over the casserole. If using optional pork rinds, mix them with melted butter and scatter over the cheese.

Bake for 20 to 25 minutes, or until bubbly and cheese is melted and golden. Let rest for 5 to 10 minutes before serving.