2 store-bought rotisserie chickens, skin and bones removed and discarded, finely shredded
3 cups (12 oz) shredded Monterey Jack
Tortilla chips, carrot, and celery sticks
Preheat the oven to 375°F.
Put the cream cheese, ranch dressing, blue cheese dressing, and wing sauce in a bowl. Whisk until creamy. Fold in the shredded chicken and 1-1/2 cups of the shredded cheese.
Spread the mixture into a 3-1/2 quart baking dish, cover, and bake for 20 minutes.
Remove the dip from the oven and sprinkle the remaining 1-1/2 cups cheese on top. Bake, uncovered, for an additional 15 minutes, or until hot and bubbly. Let the dip cool for
10 minutes, then serve with tortilla chips, carrot sticks, and/or celery sticks.
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