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Source: Quick Cooking magazine - September/October 2001
6 cups milk
3 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken (about 1 pound)
1 cup (8 ounces) sour cream
1/4 to 1/2 cup hot pepper sauce
Combine all ingredients in a crockpot. Cover and cook on LOW for 4 to 5 hours.
Yields 8 servings (2 quarts).
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