Buffalo Chicken Dip

Ingredients: 4 - Boneless skinless chicken breast halves, about 2 lbs, boiled and shredded with 2 forks (I do mine in the crock pot and then I have homemade chicken broth for other cooking uses; the meat shreds to beautifully, too) 1 - 12 oz bottle of Frank's Hot Sauce (try not to substitute....but whatever you do, do NOT use Tabasco!) 2 - 8 oz packages cream cheese softened 1 - 16 oz bottle Ranch dressing 1/2 cup chopped celery 8 ozs shredded sharp cheddar cheese or Monterey Jack cheese of combo thereof. Method: Preheat oven to 375 degrees. In a 13x9x2 inch baking pan, combine the cooked, shredded chicken meat with the entire bottle of Frank's, spreading to form an even layer. In a saucepan over medium heat, combine cream cheese and entire bottle of Ranch dressing, stirring till hot and smooth. Pour this mixture evenly over chicken mixture. Sprinkle with chopped celery. Bake covered for 20 minutes. Then add the shredded cheese and bake uncovered for another 20 minutes or till bubbly -- do not over bake or the cheese topping with get browned and hardened! Remove from oven and let stand for 10 minutes. Serve with celery pieces (cut the celery cross-wise, not lengthwise...you want the dip to get scooped into the celery pieces) or with any sturdy dipping chip like Tostito Golds or Saltines.