2 (10 ounce) cans chunk chicken, drained<\/p>\n
2\u00a0 \u00a08 ounce packages cream cheese, softened<\/p>\n
1 cup Ranch dressing<\/p>\n
1\/2 to 3\/4 cup Frank’s RedHot or Buffalo sauce depending on the heat you want.\u00a0 Don’t do more we did once and it wasn’t good.<\/p>\n
1\u00a0 1\/2 cups shredded cheddar cheese<\/p>\n
1 bunch celery, cleaned and cut into 1 inch pieces (for dipping)<\/p>\n
Chicken flavored crackers, tortilla chips, any crackers (for dipping)<\/p>\n
Heat chicken and hot sauce in a skillet over medium heat, until heated through.<\/p>\n
Stir in cream cheese and ranch dressing.\u00a0 Cook, stirring until well blended and warm.\u00a0 Mix in half of the shredded cheese and transfer mixture to a slow cooker.<\/p>\n
Sprinkle remaining cheese over the top, cover and cool on low setting until hot and bubbly.\u00a0 Serve with celery sticks and crackers.<\/p>\n
Mix together in a dish, sprinkle with cheddar cheese if you want, bake at 350 until hot, about 15-20 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"
2 (10 ounce) cans chunk chicken, drained 2\u00a0 \u00a08 ounce packages cream cheese, softened 1 cup Ranch dressing 1\/2 to 3\/4 cup Frank’s RedHot or Buffalo sauce depending on the heat you want.\u00a0 Don’t do more we did once and it wasn’t good. 1\u00a0 1\/2 cups shredded cheddar cheese 1 bunch celery, cleaned and cut … <\/p>\n