Bring a pot of water to a boil, and add the broccoli. Cook until just tender, about 3 minutes. Drain in a colander while prepping the rest.
In a large bowl, combine the ranch dressing, heavy cream, softened cream cheese, sour cream, and bullion with an electric mixer until completely smooth. Add the chicken and broccoli and toss to coat.
Pour into a 9x13, or a 9" round casserole dish. Top with cheddar cheese and pork rinds (if using). Bake in preheated oven until the cheese has melted and the casserole is heated through about 30 minutes.
Notes
How to crush the pork rinds. Place rinds in a ziplock baggie, sip the baggie and crush using a rolling pin until they're the size of bread crumbs.