10 oz chunk chicken, drained
16 oz softened cream cheese
1 c. ranch dressing
1.5 c. shredded cheddar cheese
3/4 c. hot sauce (Franks, or Texas Pete)
Heat chicken and hot sauce in skillet over medium heat.
Stir in cream cheese and ranch dressing.
Cook, stirring often, for 10 minutes.
Mix in half of shredded cheddar cheese.
Transfer mixture to crock pot (on Low) and sprinkle remaining cheese on top.
Serve with crackers and/or celery sticks.
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