Heat oil in a large skillet over medium-low heat.

Add minced onions and cook slowly until translucent... Do not brown!

Add chicken bites to onions and lightly brown on all sides.

Pour in Frank's Red Hot Sauce and simmer chicken and onions for about 5 minutes.

In a bowl, thoroughly mix together cream cheese and ranch dressing. Then add mixture to skillet with chicken, onion, and Frank's Red Hot Sauce.

Mix well and reduce heat to low simmer for approximately 10 minutes, until creamy and thoroughly mixed together.

Pour into rectangular casserole and cover with shredded cheese. (All of the above steps can be completed a day or two ahead of time and stored in the refrigerator if desired).

Preheat oven to 350, and cook for about 30 minutes, until cheese is melted and dip is bubbly.

Let cool for about 15-30 minutes prior to serving with celery sticks and/or tortilla chips.