Buffalo Chicken Soup

6 cups milk

2 (10 1/2 oz) cans cream of chicken soup

1 (10 1/2 oz) can cream of celery soup

1 rotisserie chicken, de-boned and chopped

1 cup sour cream

1/2 cup blue cheese dressing

1/2 cup Frank's Original Red Hot Sauce

Combine all ingredients in a large pot and cook 

on stove until hot and flavors have blended.  Stir 

often to dissolve everything and to keep from 

scorching on the bottom.  At least 30 minutes.  

May serve over tortilla chips and garnish with 

additional blue cheese dressing and hot sauce.