Buffalo Chicken Wing Dip



2 (10 ounce) cans chunk chicken, drained and shredded
1 (5 ounce) bottle hot pepper sauce (I like Frank’s RedHot sauce)
2 (8 ounce) packages cream cheese
1 cup Ranch salad dressing
2 cups shredded cheddar cheese
1 bunch celery, trimmed and cut into 4-inch pieces, for serving
1 (8 ounce) box chicken-flavored crackers, for serving