INGREDIENTS
1/2 cup
Buffalo sauce
1
Rotisserie chicken, small
1 cup
Celery leaves plus 8 celery stalks
2 12 ounce cans
Evaporated milk
1 1/2 tbsp
Dijon mustard
1 lb
Pasta shells
2 tbsp
Cornstarch
4 oz
Blue cheese
1/2 cup
Blue cheese
8 oz
Cheddar, sharp
4 oz
Pepper jack cheese