Buffalo Chicken Dip|
3 boneless skinless chicken breasts, cooked and shredded
2 (8-ounce) packages cream cheese, softened
1 cup ranch dressing
8-to-12 ounces Frank’s Red Hot Sauce
1 cup chopped celery
1 (8-ounce) package shredded mild cheddar cheese
Preheat oven to 350 F. Combine all ingredients except cheddar and place in a baking dish 9-X7-inch baking dish coated with non-stick spray. Cover with foil and bake for 1 hour. Remove from oven and stir in shredded cheese. Serve with tortilla chips.