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Buffalo Chicken Wing Soup

 






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Submitted by: Anna McMaster from Portland, OR
Originally shared on the web 08/07/2012

6 c. milk
3 -10-3⁄4 oz. cans cream of chicken soup
3 c. chicken, cooked and shredded
1 c. sour cream
1⁄4 to 1⁄2 c. hot pepper sauce
Garnish: shredded Monterey Jack cheese, chopped green onions

Combine all ingredients except garnish in a 5-quart slow cooker. Cover and cook on low setting for 4 to 5 hours. To serve, garnish with cheese and onions. Serves 8.


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Enjoy this recipe from Christmas Book 14 originally published by Oxmoor House, 08/2012.

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