Indigo Chicken

10 ounces cream cheese
1 cup chopped celery
1 cup chopped rosemary
2 cups hot sauce 
1 bowl of shredded baked chicken
1 9-inch pie shell
3 cups crumbled blue cheese
French bread - sliced

Preheat your oven to 500 degrees F. In a large skillet, melt the cream cheese and fold in the celery, rosemary and hot sauce. The mixture will be creamy. Add the chicken and stir the mixture well. Pour the mixture into a pie shell and sprinkle the top with blue cheese. Bake for 25 minutes and serve with French bread. 

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