4 boneless, skinless chicken breast halves, boiled and shredded (or 4 12.5-oz cans of chicken breast, shredded)
12 oz. bottle of hot sauce
Two 8 oz. packages of cream cheese
16 oz. bottle of Ranch dressing
2 cups (8 oz.) shredded Monterey Jack or cheddar cheese (or a combination of both)
1. Preheat oven to 350 degrees F.
2. Combine the chicken with the bottle of hot sauce and spread in a 9x13-inch baking dish (or any 3-quart baking dish).
3. In a saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken. Then sprinkle the cheese on top.
4. Bake uncovered for 30 to 40 minutes or until bubbly. Let stand for 10 minutes before serving. Serve with celery sticks (and/or other vegetables), tortilla chips or crackers.
*Recipe Note: Beth says she often times adds another cup or so of Mexican shredded cheese on top. The more cheese, the better, is my motto!