Start by boiling the chicken breasts until they are no longer pink. Once cooked, let them cool slightly. They're usually done after 10-15 minutes of boiling depending how big the chicken breasts are.

Chop the chicken breasts into chunks. Then you can use a blender to achieve the desired shredded consistency.

In the same bowl with the warm shredded chicken, add the block of cream cheese, creamy ranch dressing, Hidden Valley Ranch seasoning, salt, pepper, Frank's Buffalo Hot Sauce, chopped green onions, and shredded cheddar cheese. Mix everything together until well combined.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8x8 baking dish to prevent sticking.

Transfer the mixture into the greased baking dish, spreading it out evenly.

For an extra cheesy touch, sprinkle some more freshly grated cheddar cheese on top of the dip. Add a dash of cracked black pepper for an added kick.

Place the baking dish in the preheated oven and bake for 25-30 minutes or until the dip is hot and bubbly, and the cheese is golden and melted to perfection.

Remove the dish from the oven and let it cool for a few minutes before serving.