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1
Preheat oven to 400 degrees.
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2
Melt butter is a large skillet and add chicken to heat through.
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3
Add hot sauce, continue heating until warmed through.
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4
Add 1-2 T. of shredded cheese to the bottom of a taco shell, and top with a heaping tablespoon of shredded chicken mix. The two items together should fill each shell about 3/4 full.
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5
Continue filling all 12 shells as above, lining them upright in a 9 x 13 pan pan, sprayed with cooking spray. I use a rolled clean dish towel along one side of the pan while I am filling them to help the filled shells to stay upright. I was able to place 8 filled shells down the middle of the pan and two length-wise on each side of the row. The shells lining the side helped keep the middle row upright.
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6
Sprinkle the remaining shredded cheese across the tops of the shells.
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7
Bake uncovered for 7-10 minutes until the cheese is melted, and the edges of the shells are browned.
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8
While baking, prepare the mixed salad topping by tossing the finely chopped broccoli, celery, parsley and lettuce. Toss with the ranch dressing, adding more to taste if desired.
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9
If all members of the household like blue cheese, it can be mixed in the salad. If not, those who enjoy blue cheese add it at the table.
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10
When tacos are finished baking, serve hot, topped with salad.
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11
Extra buffalo sauce, ranch, and blue cheese can be placed on the table as additions.
