Preheat your oven to 375°F (190°C). If you haven't already, shred your cooked chicken. Ensure your cream cheese is softened to room temperature for easier mixing.

In a large mixing bowl, combine the softened cream cheese, Frank's RedHot Buffalo Wings Sauce, and ranch dressing. Use a whisk or a sturdy spoon to mix until completely smooth and well combined. This forms the creamy, tangy, and spicy base of your dip.

Stir in the shredded cooked chicken, ½ cup of the shredded cheddar cheese, and ½ cup of the shredded Monterey Jack cheese into the sauce mixture. Mix gently until all ingredients are evenly distributed and coated with the sauce.

Spoon the chicken mixture into an 8x8 inch baking dish or a similar sized oven-safe dish. Spread it evenly across the bottom of the dish.

Sprinkle the remaining ½ cup of shredded cheddar cheese and ½ cup of shredded Monterey Jack cheese evenly over the top of the chicken mixture. This creates a beautiful, melted cheese crust.

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the dip is bubbly around the edges and the cheese on top is melted and lightly golden brown. If you like a crispier top, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.

Carefully remove the dish from the oven. Let it cool for a few minutes before serving. Garnish with chopped green onions, if desired, for a touch of freshness and color. Serve hot with your favorite dippers!