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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Yummy on a cold day and great to put in a crock pot that's plugged into the car cigarette lighter at a tailgate party! 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 or cream |
1 tsp. bottled hot pepper sauce |
1-1/2 cups mozzarella cheese |
1-1/4 cups crumbled blue cheese |
1/2 cup shredded parmesan cheese |
1/3 cup all-purpose flour |
bottled hot pepper sauce (optional) |
Directions:
1. In 4-quart Dutch oven melt butter over medium heat.
2. Add celery and onion; cook and stir until onion is tender.
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.
5. Add gradually to soup, stirring after each addition just until melted.
6. Stir in three-fourths of the shredded chicken; heat through.
7. Top with remaining chicken, blue cheese, and hot sauce.
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