Buffalo Chicken Dip

Tasted this at the neighborhood Christmas party, or the crumbs that were left anyway. Made it the next week and think it's one for the files. See note below. 

8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
DIRECTIONS: HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
TIPS:
Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking. Tips: You may substitute 2 cups shredded cooked chicken.
Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and, app bubbly.

12/2021- 2 8 oz cream cheese.  Whip and spread in 9 x 13 pan. Mix shredded chicken (2 16 oz cans) with 1 cup hot sauce and 1 cup blue cheese dressing and some shredded cheddar preferably not pre shredded . Bake @350 for 20 minutes.