Buffalo Chicken Casserole Connie writes, “If you’re a blue cheese fan, serve this dish topped with blue cheese crumbles. Add celery and carrot sticks and a side of ranch or blue cheese dressing for dunking. You may also drizzle the casserole with dressing.” 1 TB. olive oil 1 TB. butter 1-4 TB. CRUSHED JALAPEÑO PEPPERS (we used 2 TB. and it was pretty hot) 4 TB. MINCED WHITE ONION 1/2 tsp. BLACK & RED SPICE 1/2-1 Cup hot sauce (Connie uses the full cup of Frank’s) 1 Cup water or chicken broth (or 1 Cup water mixed with 1/2 tsp. CHICKEN SOUP BASE) 8 oz. cream cheese 2 Cups cooked, diced chicken 2 Cups shredded cheese 6 corn tortillas, warmed and halved (we did not need to warm ours as they were soft and fresh)

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