Adapted from www.auntpurplescooking.com - I like to use boneless, skinless chicken thighs for this, but you can use breasts too.
- In a large saucepan, cook chicken through. Add onions and celery. Add butter and stir in flour until smooth.
- Slowly add milk and broth. Add water, wing sauce, Velveeta, cayenne pepper and garlic powder.
- Simmer, stirring occasionally, until cheese has melted.