Ingredients
2 10 oz cans chunk chicken drained
2 8 oz cream cheese softened
1 cup ranch dressing
3/4 cup pepper sauce; Franks Red Hot
1 1/2 cups shredded cheddar cheese
Preparation
Heat chicken and hot sauce in skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook stirring until well blended and warm. Mix in half of shredded cheese and transfer to slow cooker ( I just leave in skillet ). Sprinkle the remaining cheese over the top, cover and cook on low until hot and bubbly. Serve with celery or crackers. I prefer nachos.
