Looking for a unique Super Bowl dish? Try this delicious soup — it’s rich and creamy, with all the crowd-pleasing flavors of spicy buffalo chicken wings.

•  1 2¼ to 2½ pounds deli-roasted chicken, skinned, boned, and coarsely shredded
•  2 Tablespoons butter
•  ½ cup coarsely chopped celery
• ½ cup chopped onion
•  2 14-ounce cans reduced-sodium chicken broth
•  1½ cups milk
•  1 teaspoon bottled hot pepper sauce
•  1½ cups mozzarella cheese (6 ounces)
•  1¼ cups crumbled blue cheese (5 ounces)
•  ½ cup shredded Parmesan cheese (2 ounces)
•  ⅓ cup all-purpose flour
•  Bottled hot pepper sauce (optional)

1. In 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.
2. In 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.

Makes 6 servings.