Ingredients
3/4 C chopped celery
2 C chix, cut up
12 oz “Red Hot” sauce
2 8-oz cream cheese
1 C blue cheese, crumbled
Shredded cheddar
Preparation
Boil celery til soft. Saute chix in hot sauce; break chicken up as cooks. Add cream and blue cheese and celery. Stir and cook until thoroughly combined. Pour into 7x11-inch casserole and sprinkle with cheddar. Bake uncovered at 350 deg F for 30 minutes.
