Remove skin and bones from the chicken. Take the remaining meat and shred/chop into small pieces.

Combine cream cheese, ranch dressing and Texas Pete hot wing sauce. Add 1 1/2 cups of shredded cheddar cheese and mix well. Stir in the shredded chicken.

Place the mixture into a greased 2 quart casserole dish. Sprinkle with the remaining 1/2 cup of shredded cheddar cheese.

Bake at 350° for 30-40 minutes. The dip should be hot throughout and the cheese melted.

Remove from oven. Serve with celery sticks and pita chips got doing.