Pull the rotisserie chicken into small, bite-sized pieces. Chop the celery, fresh dill, and green onion into fine pieces, then mince the garlic. Having everything prepared before cooking helps the recipe come together quickly.

Place a large skillet over medium heat and melt the butter with the olive oil. Add the minced garlic and chopped green onion, stirring gently for about a minute until they release their aroma. Keep the heat moderate so the garlic stays golden instead of turning dark.

Slowly pour the heavy cream into the skillet and stir until smooth. Sprinkle in the cheddar cheese and Parmesan little by little, mixing constantly as each addition melts into a rich, creamy sauce.

Season the sauce with salt and black pepper to taste. Stir in the mayonnaise until it blends completely, giving the sauce an extra creamy and velvety texture.

Fold the shredded chicken into the skillet along with the celery, fresh dill, and crispy bacon pieces. Stir well to coat every bite in the cheesy sauce. Let everything cook gently for about 4 to 5 minutes, stirring now and then, until the chicken is hot and the flavors come together.

Take the skillet off the heat and allow the mixture to rest for a couple of minutes before serving. Enjoy it straight from the pan or spoon it over cauliflower rice, zucchini noodles, or steamed broccoli for a hearty low carb dinner.