Heat chicken and hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm.
Mix in the shredded cheddar cheese
Serve with celery sticks, crackers, tortilla chips or similar.
This recipe is super easy to split in half so you can have a couple different flavors (i.e. 1 of Frank's Mild and one of Frank's Hot Sweet BBQ) - use 2x 10 oz. cans of chunk chicken, 2 boxes of Philly cream cheese, and eyeball the halving of the rest of the ingredients.
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|Serving Size: 1 Serving (422g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 1242 (89%)|
|Amt Per Serving||% DV|
|Total Fat 138g||184 %|
|Saturated Fat 74.3g||371 %|
|Monounsaturated Fat 35.4g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 434.8mg||134 %|
|Sodium 1346.3mg||46 %|
|Potassium 622.2mg||16 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 15.9g|
|Protein 29.5g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1402
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