In a 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.
In a 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.
This recipe has been added to the following public cookbooks:
billys notable cooking
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