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. bottled hot pepper sauce
• 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
•   Bottled hot pepper sauce (optional)

Directions

1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

2. 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. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.