Cook the chicken by placing boneless, skinless chicken breasts in a covered sauté pan, adding enough water or chicken broth to fully submerge them. Bring to a gentle boil over medium-high heat and cook for 9-14 minutes until the chicken reaches an internal temperature of 165°F. Once cooked, transfer the chicken to a plate and set it aside to cool slightly before shredding it into bite-sized pieces.

In the same sauté pan, heat a tablespoon of olive oil over medium heat. Add the finely chopped celery and sauté for 3-4 minutes until it becomes tender and fragrant. Once done, remove the pan from heat, and in a large mixing bowl, combine the sautéed celery with the shredded chicken and Frank's RedHot sauces.

Take your softened cream cheese and place it in a mixing bowl. Using a hand mixer, beat the cream cheese for about 2-3 minutes until it’s fluffy and smooth. Gradually stir in the blue cheese dressing until well combined. Finally, fold in the chicken and celery mixture.

Preheat your oven to 350°F and prepare a large casserole dish by lightly greasing it. Transfer the buffalo chicken mixture into the dish, spreading it evenly. Bake uncovered for 20 minutes. Then, sprinkle shredded cheddar cheese on top and return it to the oven for an additional 20 minutes.

Once the dip is bubbling and golden, remove it from the oven and let it cool for a few minutes. Serve warm with tortilla chips, celery sticks, or slices of bread.