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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a nod to the fabulous chicken wings of Buffalo. Take some help from the store by buying a deli-roasted chicken and using it here. Mix the cheese up in whatever proportion you desire. I like blue cheese, so I generally keep the cheese ratio as is. Read more . But if you have folks who don't love the blues...you might want to adjust the blue cheese down and up the others. Good served with crusty, rustic bread slices and an icy cold brew. Enjoy. Recipe adapted from Better Homes & Gardens. Ingredients:
1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded |
2 tbsp. butter |
1/2 cup coarsely chopped celery |
1/2 cup chopped onion |
2 14-oz. cans reduced-sodium chicken broth |
1-1/2 cups milk |
1 tsp. frank's redhot sauce (you are so right, ray baby!) |
1-1/2 cups mozzarella cheese (6 oz.) |
1-1/4 cups crumbled blue cheese (5 oz.) |
1/2 cup shredded parmesan cheese (2 oz.) |
1/3 cup all-purpose flour |
3 chopped green onions, for garnish |
frank's redhot sauce to taste *wink |
Directions:
1. In 4-quart Dutch oven melt butter over medium heat.
2. Add celery and onion; cook and stir until onion is tender, 5-6 minutes.
3. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.
4. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted.
5. Stir in three-fourths of the shredded chicken; heat through.
6. Top with remaining chicken, blue cheese, green onions and hot sauce.
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