1 to 1 and 1/2poundscooked and shredded chickenabout 2 and 1/2 to 3 cups
8ouncescream cheesesoftened to room temperature
1/2cuphot saucebuffalo style preferred
4cupsshredded cheeseflavor of your choosing (I prefer a combination of cheddar and Colby Jack), divided
Preheat the oven to 350ºF.
Prepare your chicken in whatever way you prefer (use leftover, pull apart a rotisserie chicken, or bake or boil your chicken from raw) then shred. Set aside to cool.
In a large bowl, combine the cream cheese, hot sauce, ranch dressing, and half of the shredded cheese. Add the chicken then stir until everything is combined.
Spread dip into a 7" x 11" or 9"x 13" baking dish or an 8" or 9" tart pan. Bake for 25 to 30 minutes until cheese bubbles. Allow to cool 15 minutes before serving. Store leftovers covered in the refrigerator up to 5 days. This dip serves well hot or cold.