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      Title: Buffalo Chicken Wing Soup
 Categories: Five, Poultry, Dairy chili
      Yield: 8 Servings

      5 c  Milk
 32 1/4 oz Cream of chicken soup
           - (3 cans); undiluted
      3 c  Chicken (1 lb); cooked,
           - shredded
      1 c  Sour cream
    1/4 c  Louisiana-style hot sauce;
           - up to 1/2 c
           Celery; sliced (optional)
           Additional hot sauce
           - (optional)

  In a 5 qt slow cooker, mix the first 5 ingredients. Cook, covered,
  on low until heated through and flavors are blended, 4 to 5 hours.
  If desired, top servings with celery and additional hot sauce.

  Recipe by Pat Farmer, Falconer, New York

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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