Buffalo Chicken Soup

This recipe has been on my list of recipes that I really wanted to try for a long time, ever since my husband got it from a coworker. Last week I tried it for the first time and brought it to a church fellowship dinner. (I know, you’re not supposed to bring a dish you haven’t tried to those kinds of things, but who really cares?) I made a double batch and came back with an empty pan!

Ingredients:

• 1 pound boneless, skinless chicken breast
• 1 white onion, chopped
• 1 can (family size) cream of chicken condensed soup
• 1 cup sour cream
• 4-6 cups milk
• 1/4 cup Franks Buffalo Sauce (or more, depending on taste)
• 1 bag (32 oz.) of southern style hash browns (for variety, try country style)
• 1 cup shredded cheddar cheese

Directions:

1. Dice chicken and cook on stove in saute pan. Remove chicken from pan, and cook onions in pan until translucent.
2. In large soup pan, add soup, sour cream, and 4 cups milk. Whisk together and stir until creamy. Add buffalo sauce, onion, hash browns, cooked chicken, and cheese.
3. After everything heats through, add milk to tone down the heat or more buffalo sauce to heat it up!

Tags: buffalo sauce, Cheddar cheese, Chicken, cook, Hash browns, Onion, Recipe, Soup, Sour cream