Buffalo Chicken Dip

2 large boneless, skinless chicken breast halves ( 1#)
6 Tbl hot sauce
1 pkg (8 oz) cream cheese cut into 1 inch chunks
1/2 cup ranch or blue cheese dresssing
1/2 cup shredded cheddar cheese

Place chicken breasts in a medium size skillet and add enough water to cover. Bring to a boil over high heat. Reduce heat to medium, cover and poach for about 6 to 7 minutes or until internal temperature reaches 170 degrees. Remove chicken to a plate to cool. Shred with 2 forks.

Place shredded chicken and hot sauce in a medium size skillet and heat through. Add cream cheese and dressing and heat until well blended. Add half of the shredded cheese; stir until melted.

Place in a crock; sprinkle remaining cheese on top. Serve warm with crackers.

I serve this in a little crock pot. Works beautifully. You can also use canned chicken.