Heat the drained chicken and pepper sauce in a skillet over medium heat until heated through.

Stir in the softened cream cheese and Ranch dressing until well blended and warm.

Fold in half of the shredded cheddar cheese, then transfer to a baking dish and sprinkle remaining cheese on top.

Preheat oven to 450°F and bake for 10–15 minutes until hot and bubbly.

Let cool slightly before serving with celery sticks, carrot sticks, baguette slices, or crackers.