4 boneless skinless chicken breasts
2 8oz packages cream cheese
8 oz Montery Jack or Cheddar cheese
2 – 3 stalks chopped celery (optional)
1 16oz bottle Ranch Dressing
1 12oz bottle hot sauce
~Boil chicken breasts, cool slightly, shred and set aside
~Preheat oven to 350.
~In 9 x 13 baking pan, combine the shredded chicken with the entire bottle of hot sauce (for less heat add only 1/2 the bottle). Spread to make an even layer
~In saucepan, combine the cream chese and ranch dressing over medium heat until smooth. Pour evenly over the chicken.
~Sprinkle with the chopped celery and shredded cheese.
~Bake uncovered for 30 – 40 minutes or until bubbly (watch that top does not get brown)
~Let stand for 10 minutes
~Serve hot or warm with tortilla chips
~Alternate cook method – prepare as directed but instead of placing in 9 x 13 pan in layers, combine all ingredients in crock pot, stir together and allow to cook until heated through.
**The longer this sits, the hotter it becomes**
Thanks to Ericka Uskali
