Diane's Buffalo Chicken Dip

12

3 boneless, skinless chicken breasts ½ bottle Frank’s Red Hot Wings Sauce 2 8 oz. packages cream cheese, softened(I use low fat) 1 cup Chunky blue cheese dressing(I use Marie’s Light) 2 cups Shredded cheddar cheese(I use low fat, but full fat would melt better)

Preheat oven to 350°. Poach chicken for 10 minutes. Cool and shred. Put in 9X13 baking dish and cover with ½ bottle of Franks’ Red Hot Wings Sauce. Mix softened cream cheese with blue cheese dressing (can soften in microwave for 1 minute). Pour over chicken mixture Top with shredded cheese Bake for 30 minutes at 350°. Serve with corn chips and celery sticks for dipping.