it's what's cookin: Buffalo Chicken Dip

I used to make this EVERY sunday during football season! It got to the point that I had to stop making it for a few months because I ate it WAY too much! I'm usually asked to bring this to parties. It's super easy and is typically gone in less than 5 minutes of pulling it out of the oven... which is good because this isn't that great once it sits for awhile. It's MUCH better hot and gooey! I've doubled this recipe for bigger parties as well.

Ingredients:

*1 brick cream cheese- let sit out 5 minutes to soften

*1 lg can chunck chicken (I've used swanson. Typically I boil 1 lg or 2 thin chicken breasts in boiling water with seasoning till cooked through. Then I shred with two forks

*1/4 cup Frank's hot sauce (you can use original or wing sauce... both are great)

*1/4 cup Ranch

*1-1.5 cups shredded cheese (colby-jack blend or cheddar)

*Tortilla Chips

Preheat oven to 350 (If making to bring to a party, I prepare it that morning and cover with tinfoil and put in the fridge. I bring to the party and bake there)

Spread the cream cheese in a 9x9 pan (or similar in size)

Evenly distribute shredded chicken over the cream cheese

Evenly drizzle both the hot sauce and the ranch over the chicken

Top with the shredded cheese. Cover with tinfoil and bake for 20 minutes. Uncover and bake an additional 5-10 minutes until bubbly.

Serve with tortilla chips. You could also serve with celery and carrot sticks.