3 boneless chicken breasts
1 (16 oz.) bottle FRANK'S® RedHot hot sauce
2 (8 oz. ea.) pkgs. cream cheese, softened
1 (16 oz.) bottle Kraft chunky blue cheese dressing
1 (16 oz.) bag shredded Mozzarella cheese

Boil chicken until cooked. Shred with fork.

In a saucepan, simmer chicken in entire bottle of hot sauce until the sauce cooks away.

Preheat oven to 425°F.

Layer bottom of each pie tin with cream cheese. Top with layer of blue cheese in each tin. Then add layer of chicken. Cover with Mozzarella cheese and bake at 425°F until cheese melts and browns a bit.

Serve with tortilla chips for dipping.

Makes 2 pie tins.

Submitted by: Kelly Welch