1 package (8 ounces) reduced-fat cream cheese
1 cup (8 ounces) reduced-fat sour cream
1/2 cup Louisiana-style hot sauce
3 cups shredded cooked chicken breast
Preheat oven to 350°. In a large bowl, beat cream cheese, sour cream and hot sauce until smooth; stir in chicken.
Transfer to an 8-in.-square baking dish coated with cooking spray. Cover and bake 18-22 minutes or until heated through. Serve warm with crackers. Yield: 4 cups.