In a medium-size saucepan, bring hot sauce to a simmer over medium-low heat. Add cream cheese and stir continuously until fully melted. Stir in dressing.
Add chicken and stir until fully coated. Add shredded cheese and stir until fully melted.
Transfer mixture to a small crock pot and heat on low. Or transfer to a small casserole dish and bake at 350°F until bubbly (approximately 20-25 minutes).
Serve warm with tortilla chips or tortilla scoops.
Be prepared to share many copies of this recipe!
Note: You may substitute two cups cooked and shredded chicken in place of canned chicken.
Submitted by: Laurie Love, Franklinville, New York
