Start by boiling the chicken breasts until they are no longer pink. Add chicken bouillon powder to water once it's boiling. Once cooked, let them cool slightly. They're usually done after 10-15 minutes of boiling depending how big the chicken breasts are.
Use the chicken shredder I showed in the photos to shred the chicken because it's the easiest way. Takes seconds. Or shred chicken with two forks, or blend with an electric mixer, or just chop in little chunks.
In a large bowl add the warm shredded chicken, add the block of cream cheese, creamy ranch dressing, Hidden Valley Ranch seasoning, pinch of salt, pepper, Frank's Buffalo Hot Sauce, and shredded cheese. Mix everything together until well combined. The warm chicken will make this a super easy mix.
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 & mozzarella cheese on top of the dip. Also add the chives for garnish.
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. I like to bake this at the bottom third of the oven. No need to cover.
Remove the dish from the oven and let it cool for a few minutes before serving.
