buffalo chicken dip

This is not health food, but soooo good.  Here is the original Franks' Red Hot version:  http://www.franksredhot.com/recipes/franks-redhot-buffalo-chicken-dip-RE1242
I used freshly cooked, shredded chicken, as opposed to the canned stuff, ranch dressing and shredded cheddar.

buffalo chicken dip
makes approx. 4 cups

8 oz pkg of cream cheese, softened
1/2 cup ranch salad dressing
1/2 cup hot sauce (I think Frank's Red Hot is the best)
1/2 cup shredded cheddar or mozzarella cheese
2 cups cooked, shredded chicken (I shredded the meat of one small whole rotisseried chicken)  Alternately, you can can use 2 cans (12.5 oz each) of canned chicken breast in water, drained.

Heat oven to 350 degrees Fahrenheit or 180 degrees Celsius.  Put cream cheese into a bowl and stir until smooth.  Mix in ranch and hot sauce, and stir until ingredients are smooth and well incorporated.  Stir in shredded cheese and chicken.  Pour into a baking dish and bake for 20 min, or until mixture is heated through and cheese is melted.  Stir.  Add garnishes if desired.  Serve with vegetables such as celery sticks, carrot sticks, and red bell pepper strips, or crackers or corn chips.

The rotisserie attachment on my toaster oven comes in quite handy.

I cooked the chicken and shredded the meat off the bone the night before to save time.  I think it tastes better with the real chicken in it, plus, I made this batch in Korea, where it's about half the price to buy a whole, raw chicken than it is to buy enough canned shredded chicken for this recipe.  No brainer.

I forgot to take a picture of the final product, until a double batch was almost gone!  And the rest got polished off a few minutes later...