BUFFLO CHICKEN DIP

2 (10)oz. Chunk Chicken, Drained
2 (8)oz. Packs of Cream Cheese, softened
1 Cup Ranch Dressing
1 cup Ranch dressing
3/4 Cups Red Hot Pepper Sauce (Franks)
1 1/2 Cups Shredded Cheddar Cheese
1 Stalk of Celery, cleaned and cut into 4 inch pieces

Heat the chicken and hot sauce in a skillet together over medium heat until heated. Stir in cream cheese and ranch dressing. Cook stirring until well blended and warm. Mix in half of the cheddar cheese and then put the mixture in a crockpot. Sprinkle the remaining cheese over the top and cook on low until hot and bubbly. Serve with crackers.