Buffalo Chicken Sauce Over Rice

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 (10 ounce) cans canned chicken, drained and flaked
• 1 (8 ounce) box cream cheese
• 1 cup shredded cheddar cheese
• 1/2 cup blue cheese, crumbles
• 3/4 cup hot sauce (i use frank's)
• 1/4 cup milk
• 1/4 cup wine (or chicken broth)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoning salt
• 1 (15 ounce) can petite diced tomatoes, lightly drained
• 1 (8 ounce) can tomato sauce
• 2 celery ribs, diced
• 1/2 tablespoon butter
• 3 medium chicken breasts, cut up
• salt
• pepper
• rice, cooked and used for serving

Recipe

• 1 mix the canned chicken, cream cheese, shredded cheddar, blue cheese crumbles, milk, wine, garlic powder and seasoned salt in a crock pot over high. cover and set aside, stirring occasionally, so it melds together while cooking the rest of dinner.
• 2 when it is all softened and mixed together, reduce heat to low or warm.
• 3 in a large saucepan, cook diced tomatoes and tomato sauce. heat to bubbly over medium. reduce heat to low, cover and allow to simmer for 10 minutes.
• 4 while tomato sauce mixture is simmering, heat butter in a small saucepan over medium-high heat. add celery and saute for 5 minutes. remove from heat and stir into crock pot mixture.
• 5 remove the tomato sauce from heat and stir into crock pot mixture. recover crock pot and allow to continue cooking.
• 6 rinse the tomato sauce pan and heat over medium heat. add chicken and cook until no longer pink and juices run clear. don't worry about draining if it's watery.
• 7 add chicken to crock pot mixture. stir to combine.
• 8 serve over rice or any other pasta. if it still seems too thick, thin the sauce with more milk or wine.