Buffalo Chicken Casserole

This is a creamy and slightly spicy casserole. Serve with tortilla chips, celery stocks and a good beer.

Ingredients

2 or 3 chicken breasts, cooked and shredded

8 corn tortillas, cut into triangles

1 8-ounce package cream cheese, softened in the microwave approximately 1 minute

1 can cream of chicken soup

1 12-ounce bottle Franks Red Hot wing sauce

1 cup blue cheese

2 cups Jack cheese, grated

4 cloves garlic, chopped

2 or 3 celery sticks, chopped

1 small onion, chopped

1 tablespoon oil

Directions

Cook chicken breasts. I usually boil them for about 1.5 hours in water seasoned with garlic salt and pepper. Shred warm chicken using two forks.

Sauté garlic, celery and onion in 1 tablespoon oil until onion is almost translucent and celery is almost cooked.

In a large mixing bowl, stir together the warm cream cheese, cream of chicken soup, and  hot sauce. Stir garlic/onion mixture into the cream cheese mixture.

In a casserole dish, spread a small amount of cream cheese mixture in the bottom of the dish (about 1/3 of a cup.) Place a layer of tortillas, a layer of chicken, a layer of jack cheese, a sprinkle of blue cheese, and a layer of cream cheese mixture. Continue the layers ending with a layer of the cream cheese mixture topped with the remaining jack cheese and blue cheese on top. Depending on the size of your dish, this should be about 3 layers.

Bake at 350° for about 35-45 minutes or until edges are bubbly. Let cool 5 minutes and serve.