Buffalo Chicken Dip

This really is a must serve dip at all football gatherings. I am not a fan of chicken wings, too much work, and mess. With this dip I can have my cake and eat it too, without all that gunk all over your fingers and in your nails. You must make it.

3 packs or cans of chicken breasts (found with the tuna)
8.5 ounce of buffalo wing sauce (I use about 1/2 a jar), if you like things extra hot add more
3 stalks celery, chopped
4 ounces of cream cheese, room temperature
1/4 cup ranch dressing
shredded cheddar and shredded pepper jack cheese to cover the dish

Preheat oven to 350 degrees.
Drain the chicken and dump into a bowl, shred with a fork, add chopped celery, wing sauce, ranch and cream cheese, mix until all combined. place into an 8X11 baking dish sprayed with nonstick spray, cover with a mixture of shredded cheddar and pepper jack cheese.
Bake for 30 minutes until the cheese is melted and slightly bubbly. Serve with tortilla chips or warm flour tortillas.

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