Preheat the oven to 350°F
In a skillet, cook the bacon over medium heat, stirring often until crispy, about 8 minutes.
Remove the bacon from the pan to a paper towel-lined plate.
In a medium bowl, use a rubber spatula to soften the cream cheese until very creamy and smooth.
Add the sour cream and the ranch seasoning mix, whisking until very well combined.
Fold in 1 1/2 cups of cheddar cheese, chicken, pimientos, 5 sliced green onions, and all but ¼ cup of the bacon.
Spoon the mixture into a 1 quart casserole dish (8x8 pan)
Top with the remaining ½ cup of cheddar cheese and reserved ¼ cup of bacon.
Bake on the center rack until bubbly, 25 to 30 minutes. Sprinkle with the remaining sliced green onion.
Serve immediately with tortilla chips.
