INGREDIENTS
2 cups
Chicken, cooked
2 cups
Carrots
1/2 cup
Celery
1 cup
Perdue signature reduced sodium chicken stock
1/2 cup
Hot sauce
1
Ranch or blue cheese dressing
1 15 ounce can
Tomato sauce
2 tbsp
Worcestershire sauce
1 cup
Quinoa
1 cup
Blue cheese