Buffalo Chicken Dip

4 boneless, skinless chicken breast halves, cooked and shredded (the person I got this from would do hers in the crockpot on Low for 7 hours the day before)

1 - 12oz bottle Frank's Original Hot Sauce

2 - 8 oz. packages cream cheese

1 - 13 oz. jar Lighthouse Blue Cheese dressing(we do ranch)

1/2 cup chopped celery

8 oz. shredded Cheddar cheese

In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.

In a saucepan, combine the cream cheese and the blue cheese dressing over medium heat until smooth.

Pour this mixture evenly over the chicken.  Sprinkle with the chopped celery and then the shredded cheese.

Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly.  (Watch that the top doesn't get too browned).  Let stand 10 minutes.

Serve hot or warm with tortilla chips or celery sticks.

*This recipe below is one Michelle found online*

BUFFALO CHICKEN DIP

2 [10 ounce] cans chunk chicken, drained 2 [8 ounce]packages cream cheese, softened 1 cup Ranch dressing 3/4 cup red hot sauce 1 1/2 cups shredded cheddar cheese Heat chicken and red hot until heated through. Stir in cream cheese and Ranch dressing. Cook, stirring until well blended and warm. Mix in half the cheddar cheese and transfer mixture to a slow cooker.Sprinkle of the remaining cheese over top, cover, and cook on low setting until hot and bubbly. Serve with Ritz crackers or chips