Buffalo Chicken Sauce Over Rice - cooking recipe

Ingredients

2 (10 ounce) cans canned chicken, drained and flaked
1 (8 ounce) box cream cheese
1 cup shredded cheddar cheese
1/2 cup blue cheese, crumbles
3/4 cup hot sauce (I use Frank's)
1/4 cup milk
1/4 cup white wine (or chicken broth)
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1 (15 ounce) can petite diced tomatoes, lightly drained
1 (8 ounce) can tomato sauce
2 celery ribs, diced
1/2 tablespoon butter
3 medium chicken breasts, cut up
salt
pepper
rice, cooked and used for serving

Preparation

Mix the canned chicken, cream cheese, shredded cheddar, blue cheese crumbles, milk, white wine, garlic powder and seasoned salt in a crock pot over high. Cover and set aside, stirring occasionally, so it melds together while cooking the rest of dinner.
WHEN IT IS ALL SOFTENED AND MIXED TOGETHER, REDUCE HEAT TO LOW OR WARM.
In a large saucepan, cook diced tomatoes and tomato sauce. Heat to bubbly over MEDIUM. Reduce heat to LOW, cover and allow to simmer for 10 minutes.
While tomato sauce mixture is simmering, heat butter in a small saucepan over MEDIUM-HIGH heat. Add celery and saute for 5 minutes. Remove from heat and stir into crock pot mixture.
Remove the tomato sauce from heat and stir into crock pot mixture. Recover crock pot and allow to continue cooking.
Rinse the tomato sauce pan and heat over MEDIUM heat. Add chicken and cook until no longer pink and juices run clear. Don't worry about draining if it's watery.
Add chicken to crock pot mixture. Stir to combine.
Serve over rice or any other pasta. If it still seems too thick, thin the sauce with more milk or white wine.