2 chicken breasts, cooked and cut into cubes
2 (8 oz. ea.) pkgs. cream cheese, softened (Philadelphia)
1 bottle FRANK'S® Red Hot (for Wings) Sauce
1 bottle Ken's chunky Blue Cheese dressing
1 (8 oz.) pkg. shredded mozzarella cheese
parsley flakes, for color

In 9x13-inch baking dish, spread an even layer of softened cream cheese onto the bottom. Next, spread evenly chicken chunks on top of cream cheese.

Using individual discretion on how hot you like things, drizzle anywhere from 1/2 cup to a 1/2 bottle of FRANK'S® hot wing sauce evenly across the chicken. Evenly add 1/2 bottle of Ken's blue cheese dressing, and according to taste, those items can be alternated to desired flavor level.

Finally, evenly coat all contents with shredded mozzarella cheese. For some color, I added some parsley flakes, or you pick any other optional ingredients.

In a preheated 300°F oven place uncovered dish on center rack. Cook for approximately 20 minutes or until cheese starts to bubble and brown lightly.

Note: I sometimes use Perdue short cuts grilled chicken in place of the chicken breasts.

Serve hot with nachos (the Tostitos Gold is great), celery sticks or anything else you like your dips with! Delicious!

Submitted by: Amanda Fahey