My daughter-in-law, Emily, brought a variation of this over on Thanksgiving as an appetizer. She served it with tortilla scoop chips. It is delicious!
2 cups - cooked chicken, diced or chopped
1/4 cup hot sauce (or to taste)
12-18 oz. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
2 cups shredded Cheddar cheese, divided
Preheat Oven: 350°
In a large bowl combine: chicken, hot sauce, cream cheese, dressing and ½ of the shredded cheese. (Adjust the amounts of hot sauce and/or cream cheese to make the dip mild, medium or hot per your own taste.)
Pour mixture into a greased baking dish and sprinkle with remaining cheddar cheese. Bake at 350º F for 25 to 30 minutes.
Serve with tortilla chips and/or bite-size raw vegetables