Pour the cream cheese cubes, GF cream of mushroom soup and hot sauce into the bottom of a large glass bowl.
Blend with a hand mixer on medium-low speed until well-combined, about 1 minute.
Add all of the remaining ingredients, except for the crackers and chips, to the mixture.
Stir by hand until all of the ingredients are well-incorporated.
Pour into a well-greased 10-inch cast iron skillet.
Bake for 25 to 30 minutes, or until browned and bubbly.
Serve with gluten free crackers or chips.
I used rotisserie chicken in this recipe, that is why it does not call for salt, black pepper or cayenne pepper. If you use bland pulled chicken, you'll definitely want to season the pieces before adding them to the other dip ingredients. I'm also 100% sure that the store-bought rotisserie chicken was gluten free. So, if you use one like I do, ask the grocery store employees if any wheat or gluten-based ingredients are used in the preparation of the birds before your purchase. If you are not gluten free, you can make this recipe easily with your favorite canned cream of chicken soup and crackers or chips.