Buffalo Chicken Dip

13×9 pan, but I think a little smaller pan is better, or oval shaped is OK

12 oz whipped cream cheese (can use a little extra, no problem)

3 boneless skinless chicken breasts, NOT 3 double breasts but 3 singles, cooked, cooled, and either cut into small bite size pieces or shredded….I prefer to shred. It is OK if you use a little extra chicken

2 Tablespoons melted butter

1/2 cup Frank’s Red Hot Sauce, split 1/4 cup and 1/4 cup

1/2 cup ranch dressing, a little extra is OK (I use Hidden Valley)

1/2 cheddar shredded…. I definitely use at least 1 cup

spray pan lightly with cooking spray so the dip doesn’t stick.

Spread the cream cheese in the bottom of the pan.
Mix 1/4 hot sauce with the 2 Tablespoons melted butter and drizzle over the cream cheese.
Layer the chicken evenly over the hot sauce.
Drizzle the ranch dressing over the chicken as evenly as possible.
Sprinkle the shredded cheddar evenly over the ranch dressing.
Drizzle the remaining 1/4 cup hot sauce over the top as evenly as possible

Bake 15-20 min or until bubbly in a 325 oven. Serve with taco chips or vegetables, or crackers.