Cook and shred the chicken into small pieces, or drain and shred the canned chicken.

Let the cream cheese soften so it blends smoothly.

Stir together the cream cheese, sauce, ranch or yogurt, garlic powder, and most of the shredded cheese until smooth.

Fold the chicken into the creamy mixture until every piece is evenly coated.

Spread the mixture evenly in a small baking dish.

Bake at 375°F for 20 to 25 minutes until hot and bubbling. For the crockpot version, cook on LOW for 2 to 3 hours and stir occasionally.

Let the dip rest briefly, then serve warm with chips, celery, carrots, crackers, or toasted bread.