Preheat the oven to 350 degrees.
Place the broccoli florets in a pot with a small amount of water. Bring to a boil for 2-3 minutes. Remove the broccoli from the heat, drain and rinse with cold water to stop the cooking.
Add Boursin cheese to the pot with the drained broccoli florets. Stir until the cheese begins to melt.
Place the shredded chicken into the pot with the broccoli, and stir to combine.
Pour the broccoli and chicken mixture into a greased baking dish.
Top the chicken mixture with 1 cup of Italian blend shredded cheese.
Sprinkle ½ cup of pork rind crumbs and ¼ cup of grated Parmesan cheese on top of the casserole.
Bake for 20-25 minutes until browned and bubbling. Serve immediately with freshly chopped green onions for garnish.