Buffalo Chicken Dip
4 boneless, skinless chicken breasts (about 2 lbs)
1 12oz. bottle Frank's Hot Sauce
2 8oz pkgs. cream cheese
1 16oz. bottle blue cheese salad dressing(or Ranch if you prefer)
8 oz shredded sharp cheddar, Mont. Jack or a combo
Boil chicken until cooked through, shred with 2 forks.
Preheat oven to 350. In a 13x9, combine chicken with hot sauce and spread evenly.
In a large saucepan over med. heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 20 min., then sprinkly with shredded cheese and bake uncovered for another 10 min. Let stand 10 min. before serving.

Prepared this mult times,and have a suggestion.
Last few times, I stirred everything together, including cheese, and baked, eliminating adding the cheese the last 10 minutes.
To me, makes it a lot easier to scoop onto your favorite chip.
Just me!!

now that looks like a sinfully rich dish to enjoy when you need a treat--thanx for the recipe, glenda!