Buffalo Chicken Dip  

1 large can chicken or 3-4 boneless skinless chicken breasts

24 oz (3 packages) cream cheese, softened

3 cups shredded cheddar cheese

16 oz bottle ranch dressing

6-8 oz  Frank's hot sauce  

Combine all ingrdients in a 9 x 13 baking dish.

Bake at 400 for 30-40 min, until bubbly.

Notes:  Dip can also be made in crock pot to serve warm.

If you want it hotter, the original recipe used 12 oz cream cheese, 8 oz ranch dressing and 14 oz hot sauce.

If you are using chicken breast, boil and shred first - fresh chicken vs. canned has the best flavor.

Variation:

3-4 boneless, skinless chicken breasts boiled and shredded

24 oz (3 pkgs) cream cheese, softened3 cups shredded cheddar cheese16 oz. bottle ranch dressing6-8 oz. hot sauce Combine all ingredients in a 9 x 13 inch baking dish.  Bake at 400 Degrees for 30-40 minutes until bubbly. 

Can also be made in the crock pot.