Poach the chicken in water at a bare simmer until the chicken is cooked through ~165F.

While the chicken is poaching, add all the other ingredients to a large bowl and mix.

When the chicken is done cooking, remove and shred. You can use a kitchenaid mixer with the paddle attachment to shred the chicken. Add the shredded chicken to the sauce and mix.

Transfer the mixture to a shallow dish. Preheat the oven to 350F. Add the dip and cook for 20 until bubbly and toasting on top. Serve with carrots, celery, tortilla chips, bread.