Buffalo Chicken Dip

At our shower, we got 3 different recipes for a buffalo chicken dip. One of our showers was the same day that my bachelorette party was happening, so Steve was on his own for dinner. He ended up making this dip for himself for dinner! He loved it and I loved the leftovers and have since made it for my brother, sister-in-law and my parents...all who thought it was yummy! An added bonus is that I got to use our new Corningware portable to bake it in! Yay!

We plan on trying out the other two recipes...one of which is for the crock pot! Thanks to Katy for this great recipe...Andrea and Jennifer, yours are on deck!

1 1/2 - 2 pounds boneless, skinless chicken breasts

1 oz. Franks Hot Sauce (I used 2 oz. and used the Wing version)

16 oz. Ranch Dressing

1/2 c. chopped celery

2 cups shredded cheese (I used cheddar)

2 8 oz. packages of cream cheese, softened

Preheat oven to 350.

Boil chicken, when completed. Shred the chicken with a fork. Mix with the Franks sauce once shredded.

Over medium heat, combine ranch and cream cheese and cook until cheese softens and mixes.

In a 9x13 size dish, layer the Franks covered chicken evenly. Pour dressing mix over the chicken. Layer the celery and top with the cheese.

Bake for 30 minutes. Serve with tortilla chips (Scoops work really well).