1-Start by cooking your chicken: poach 3 large boneless skinless chicken breasts in boiling water for about 25 minutes until they’re easy to shred. This gives you tender meat that’s ready to mix in.

2-Next, preheat your oven to 350°F (175°C) and spray a 9×9-inch baking pan with non-stick spray to keep things from sticking. In a pot, heat the 8 ounces of cubed cream cheese, 1 cup of ranch dressing, 1 cup of hot sauce, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder over medium-low heat. Stir until it’s all creamy and smooth, which should take just a few minutes.

3-Now, combine this warm mixture with your shredded chicken, ½ cup of chopped green onion, and half of the 1.5 cups each of shredded mozzarella and cheddar cheeses. Mix it well so everything coats the chicken evenly. Transfer this to your prepared baking pan, then top it with the remaining cheese for that extra gooey layer. Pop it in the oven and bake for 20 to 30 minutes until it’s golden and bubbly. For a nice brown top, broil it for 2 to 3 minutes, but watch it closely so it doesn’t burn.