- 8 ounces light cream cheese, softened
- 1/2 cup ranch dressing
- 2 – 9.75 ounce cans chicken breast in water, drained
- 1/3 cup hot sauce
- 4 ounces monterey jack cheese, shredded and divided
Preheat the oven to 350°F. Spray a 9 inch pie plate with cooking spray and set aside.
Whisk the cream cheese and the ranch dressing together in a mixing bowl. Add the chicken breast, hot sauce, and 2 ounces of the monterey jack cheese. Stir to combine.
Spoon the mixture into the prepared pie plate, spreading evenly. Top with the remaining monterey jack cheese. Bake for 20 minutes, and then broil for 2-3 minutes until the top is golden and the cheese is bubbly.
Serve with your favorite tortilla chips or crackers.