In preparation, take the neufchatel cheese out of the refrigerator and allow it to soften on the counter for a couple hours.

Fill a big pot with water and bring it to a boil. Salt the water. Add the chicken breasts and bring back to a boil, then lower the heat and simmer about 20 minutes or until no longer pink. Drain and then shred chicken with two forks.

Preheat your oven to 350 degrees. Spread the neufchatel cheese in the bottom of a square baking dish, place it in the oven, and let the cheese soften even more. This takes about 5-10 minutes.

Take the dish out of the oven and stir the cream cheese. Add the ranch dressing, hot sauce and shredded chicken and then stir again.

Add 1 1/2 cups of cheddar and 1/2 cup of mozzarella cheese, stir again until smooth. Bake for about 15 minutes or until dip is bubbling around the edges.

Finally, top with the remaining 1/2 cup of mozzarella and sharp cheddar and bake for an additional 5 minutes or until cheese topping is melted.

Serve with tortilla chips (or Frito Scoops) for dipping and celery sticks as a garnish. Enjoy!!