1. Cook the chicken if not already prepared. Bring a large pot of water to a boil over high heat. Add the chicken breasts and return to a gentle boil. Remove from heat, cover with a tight-fitting lid, and let sit for about 25 minutes, or until fully cooked. Transfer the chicken to a plate and let it rest until cool enough to handle, then shred with two forks.

2. Preheat your oven to 350°F. Lightly grease a 9×9-inch baking dish with nonstick cooking spray.

3. In a medium saucepan set over medium-low heat, combine the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk continuously until the cream cheese is fully melted and the mixture is smooth and creamy. Remove from heat.

4. Stir in the shredded chicken, chopped green onions, 1 cup of the mozzarella cheese, and 1 cup of the cheddar cheese. Mix until everything is evenly combined.

5. Spread the mixture into the prepared baking dish. Sprinkle the remaining mozzarella and cheddar cheese evenly over the top.

6. Bake for 20 to 30 minutes, or until the cheese is fully melted and the edges are bubbling. Switch the oven to broil and cook for an additional 2 to 3 minutes, just until the top turns lightly golden. Watch carefully to prevent burning.

7. Remove from the oven and let cool slightly before serving. Serve warm with tortilla chips, vegetable sticks, crackers, or in warm tortillas with fresh greens.