Enjoy this recipe from Christmas Book 14.
Submitted by: Anna McMaster from Portland, OR
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.