Ingredients
2 chicken breasts cooked and shredded or 2(10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch or Blue Cheese dressing
3/4 cup pepper sauce, such as Franks® Red Hot®
1 1/2 cups shredded Monterey Jack cheese
Preparation
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
