Buffalo Chicken Dip

Makes 2 1/2 cups

• 2 large boneless, skinless chicken breast halves (1 lb total)
• 6 tbsp hot sauce
• 1 pkg (8 oz) cream cheese, cut into 1 inch chunks
• 1/2 cup ranch or blue cheese dressing
• 1/2 cup shredded cheddar cheese

1. Place chicken breasts in a medium size skillet and add enough water to cover.  Bring to a boil over high heat.  Reduce heat to medium, cover and poach for about 6-7 minutes or until internal temperature reaches 170°F on an intstant read thermometer.  Remove chicken to a plate to cool.  Shred with 2 forks. 
2. Place shredded chicken and hot sauce in a medium-size skillet and heat through.  Add cream cheese and dressing and heat until well blended.  Add half of the shredded cheese; stir until melted. 
3. Place ina  crock; sprinkle remaining cheese on top.  Serve warm (reheat in microwave if needed) with crackers.