1-Start by cooking the chicken: Bring a large pot of water to a boil, add the 3 large boneless skinless chicken breasts, return to a boil, then remove from heat and cover for about 25 minutes. Let the chicken cool and shred it into pieces for the dip.

2-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.

3-In a medium saucepan over medium-low heat, warm the sauce by adding the 8 ounces cream cheese cubes, 1 cup ranch dressing, 1 cup hot sauce, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Whisk constantly until the mixture is creamy and well combined, then remove from heat.

4-Stir in the shredded chicken, ½ cup green onion, 1 cup shredded mozzarella cheese, and 1 cup shredded cheddar cheese. Mix everything well, transfer it to the prepared baking pan, and top with the remaining 0.5 cups shredded mozzarella cheese and 0.5 cups shredded cheddar cheese.

5-Bake for 20 to 30 minutes until the cheese melts and the edges bubble. If you want a golden finish, broil for 2 to 3 minutes, then remove immediately to avoid overcooking.

6-Serve the dip warm, paired with options like tortilla chips, vegetable sticks, crackers, or wrapped in a tortilla with some greens for a fresh twist.