1 8 oz block of cream cheese, softened
1/4 Cup buttermilk
2 Cups cooked, shredded chicken
3/4 Cup Panko bread crumbs
2 Tbsp butter, melted
2 tsp brown sugar
4 tsp Nashville Hot Chicken Seasoning
1/4 Cup bread and butter pickles, diced
Preheat oven to 250°F. Using an electric mixer or food processor, mix together the cream cheese and buttermilk, blending until mixture is creamy. Add 2 tsp of the Nashville Hot Chicken Seasoning and mix until seasoning is fully incorporated. Fold in shredded chicken and blend until just combined. Transfer to a medium-sized, heatproof bowl.
Place bread crumbs, melted butter, and remaining Nashville Hot Chicken Seasoning in a bowl and combine. Spread bread crumbs evenly over top of the dip.
Bake in oven for 20 minutes, or until the dip is heated through.
Top with diced pickles and serve while warm.