2 (10 oz.) cans chunk chicken, drained
2 (8 oz.) pkg. cream cheese, softened
1 c. Ranch dressing
3/4 c. red pepper sauce
1 1/2 c. shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4-inch pieces
1 (8 oz.) box chicken flavored crackers
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 half of the shredded cheese.
Transfer the mixture to a slow cooker; sprinkle the remaining cheese
over the top. Cover and cook on low until hot and bubbly. Serve
with crackers and celery sticks.
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