In a medium bowl, fold together the chicken, dressing, and hot sauce until combined.
Spread the mixture in an even layer in an 8×8″ glass baking dish and bake for 30 minutes, until the edges are lightly golden brown and bubbling.
Garnish with the scallions and serve with nacho chips, celery sticks, or carrot sticks.
from the kitchen of
Coconuts and Kettlebells
My friend Kelly made this for a girls' night in and was kind enough to share the recipe. It's always great to have a few dairy+gluten-free recipes up your sleeves for potlucks.