In a large pot, bring water to a rolling boil over medium-high heat. Add the chicken and cook for 15 to 20 minutes, or until no longer pink. Shred the chicken with two forks.

In a mixing bowl, combine the shredded chicken with cream cheese, ranch dressing, hot sauce, black pepper, garlic powder, and green onions. Stir until blended.

Fold in mozzarella and cheddar cheese, mixing until evenly distributed.

Preheat oven to 350°F (175°C). Transfer the mixture to a greased baking dish. Top with remaining cheeses and bake for 20 to 25 minutes until golden and bubbly.

Let sit for a few minutes before serving warm with tortilla chips or veggie sticks.