4 oz. boneless skinless chicken, cooked, shredded (about 3/4 cup)
4 tsp. hot pepper sauce
2 tbsp. prepared mustard
2 tbsp. butter, melted
1 (4 oz) pkg. crumbled blue cheese
2 tbsp. finely chopped celery
36 Triscuit garden herb crackers

Mix chicken, pepper sauce and mustard. Spoon about 1 teaspoonful chicken mixture on each cracker; place on cookie sheet. Drizzle with melted butter.

Mix blue cheese and celery; spoon about 1/2 teaspoonful cheese mixture on each cracker.

Bake at 400F°F for 4 minutes or until cheese melts. Serve with additional hot sauce.

Submitted by: Judy Brannock