Cheesy Buffalo Chicken Dip (Feb 2012)

2 chicken breasts shredded or two large cans of chicken breast
1 stalk celery
1 tsp olive oil or butter
3/4 cup ranch dressing
3/4 cup bleu cheese dressing
1 8 oz package of cream cheese
1/3 cup buffalo sauce or hot sauce (Frank's)
1 cup shredded sharp cheddar

Preheat oven to 350. If using chicken breasts, boil for 20 minutes until cooked.  Shred chicken.  Chop celery fine (I use my small food processor) and saute chopped celery in olive oil or butter until soft.  Mix all ingredients together, pour into an 8x8 baking dish, and bake at 350 until brown and bubbly.