Buffalo Chicken Wing Dip

I made this for Bryant's Birthday party also, it was "good". After eating it, I had ideas on how it could be better and I found this recipe. It suits my ideas of how this should be; presentation and taste. I'll leave both posted, the first being the original. I also think I might like this better with ranch, not bleu cheese.

1 1/2 lbs chicken breasts -- cooked and shredded
1 bottle hot sauce (use whole bottle or just half -- (12 ounce) if desired)
2 packages cream cheese -- (8 ounce) softened
1 bottle bleu cheese salad dressing (or can use ranch or 8 oz blue cheese and ranch) -- (16 ounce total)
2/3 cup chopped celery
3 cups shredded cheddar cheese or monterey jack and cheddar cheese blend

Preheat oven top 350. In a large bowl, mix shredded chicken, celery and cheese. In a saucepan over med-low heat, combine cream cheese and salad dressing and stir until smooth. Stir in bottle of hot sauce ( don't have to use entire bottle if you want it milder). Pour heated mixture into bowl with chicken mixture. Stir to mix well. Pour into a 13" x 9" baking pan. Bake uncovered for 40 minutes or until bubbly----make sure top doesn't get browned. Let stand for 10 minutes. Serve warm OR cold-----tastes best warm--- with celery or other veggies and crackers.



6 chicken breasts
12oz bottle of Frank's Hot Sauce (regular or buffalo)
16oz bottle of ranch dressing
16oz of cream cheese
1 bag of shredded chedder or monterey jack
1/2 c chopped celery

Directions

Make sure your chicken is cooked or precooked. Chop into bit size pieces or shred.
Mix hot sauce and chicken. Place on bottom of a 13x9x2 pan.
Next, simmer cream cheese and ranch in a pot on medium heat til smooth. Lay on top of chicken hot sauce mix.
Then, add the celery on top.
Cook for 20 minutes on 375.
After 20 minutes, remove from oven and place shredded cheese on top.
Place back in oven and cook for another 20 minutes.
Finally, cool for 10 minutes.
Enjoy with celery sticks, tortilla chips or any other type of cracker. Everyone loved this.