1. Drain canned chicken.

2. Add chicken and buffalo sauce to frying pan and cook on medium until heated through.

3. Add cream cheese and ranch, stirring until well-blended and warm.

4. Add half of the shredded cheese and mix until blended.

5. Transfer to oven-safe dish. Add remaining cheese on top, and broil in oven until cheese is bubbly.

(If using an InstantPot, skip step 5)