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Prep Time: 3 Minutes Cook Time: 24 Minutes |
Ready In: 27 Minutes Servings: 8 |
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Adapted from - I like to use boneless, skinless chicken thighs for this, but you can use breasts too. Ingredients:
2 lbs chicken thighs |
1/2 cup green onion, sliced |
1 cup celery, chopped |
1 tablespoon butter |
1/4 cup all-purpose flour |
1 cup milk |
14 ounces chicken stock |
1 cup water |
1/2 cup hot sauce (franks wing sauce is good) |
4 ounces velveeta cheese |
1/2 teaspoon cayenne pepper |
1/2 teaspoon garlic salt |
Directions:
1. In a large saucepan, cook chicken through. Add onions and celery. Add butter and stir in flour until smooth.
2. Slowly add milk and broth. Add water, wing sauce, Velveeta, cayenne pepper and garlic powder.
3. Simmer, stirring occasionally, until cheese has melted.
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