Chop the breaded chicken into bite-size pieces and place in a pan.
Pour half the bottle of garlic Parmesan wing sauce over the chicken.
Shred the mozzarella and white cheddar cheese and spread over the chicken.
Place the cream cheese block on top.
Pour the remaining wing sauce over the top.
Add minced garlic and ½ cup fresh parsley.
Season with SPG seasoning.
Fill the wing sauce bottle with milk and pour over the top.
Bake at 250°F for about an hour, then mix and bake for another 15-20 minutes until thick and creamy.
Finish with more fresh parsley and grated Parmigiano Reggiano.
Serve with crostini for dipping.
