This month’s recipe comes from Kim Lee and is a party favorite.
2 (10 oz) cans chunk chicken, drained2 (8 oz) packages cream cheese, softened
1 C ranch dressing
¾ C pepper sauce (such as Frank’s Red Hot)
1 ½ C shredded cheddar cheese
1 bunch celery, cleaned and cut into 4-inch pieces
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring occasionally, until well blended and warm. Mix in half of the shredded cheese and transfer the mixture to a slow cooker. Sprinkle remaining cheese over the top, cover, and cook on low setting until hot and bubbly.
Serve warm with crackers and celery.