Buffalo Chicken Dip

20 ounces of canned chicken
2 8oz packages of Philladelphia cream cheese
1 cup ranch dressing
3/4 cup red hot sauce
1-1/2 cups shredded cheddar

Put everything but the chicken in a medium pot and cook it
on medium until it's all melted together. Stir in the chicken.

Serve warm.

Caitlin's addition:
Put it in a casserole dish,
top with mozzerella and broil
until the cheese starts to brown.