Buffalo Chicken Dip

serves a lot of guys

1 1/2 lbs chicken breasts

1 12-oz bottle Frank's Hot Wing Sauce (Courtney says DO NOT substitute Tabasco whatever you do)

8 ounces cream cheese, softened

8 ounces (half a bottle) Ranch dressing

1/2 cup chopped celery

4 ounces shredded sharp cheddar cheese

Preheat oven to 375.

Poach the chicken breasts in boiling water until cooked through. Drain, let cool and then pull meat apart with a fork.

In a nine inch casserole dish, spread out the chicken and pour the wing sauce over. Mix well and spread out, covering the entire bottom of the dish.

In a medium sized saucepot, combine the cream cheese and ranch dressing.  Whisk while heating until smooth. You don't want any cream cheese clumps!

Pour the cream cheese mixture over the chicken and spread out. Sprinkle the celery on top. Bake for fifteen minutes.

After fifteen minutes, sprinkle the cheddar cheese on top and continue baking for another ten to fifteen minutes, or until the cheese has melted and is bubbling. Remove from oven and let sit for ten minutes. Stir well and serve with chips, celery sticks and buffalo chicken wings.