Sometimes, I make this even when it’s not a game day, especially when I can eat it all to myself! I don’t even have to plan anything for supper because this is plenty to fill me up. I just dip in vegetables, chips, and my favorite breads to get a meal all by itself. Okay, I will share with my husband if he knows I’ve made it… as long as he’s not going to steal it all! Check out what they are saying about this recipe over at The Recipe Rebel:
“Definitely perfect comfort food, especially for the weekend!”
This is an excellent appetizer any time of the day or night!
Ingredients
3 tablespoons Land O’ Lakes butter
3 tablespoons Gold Medal flour
½ teaspoon salt
1 teaspoon dried parsley
½ teaspoon minced garlic
1 cup Swanson chicken broth
1 cup 1% milk
½ cup shredded Parmesan cheese
1 cup shredded mozzarella cheese, divided
1 (8oz) package cream cheese
2 cups cooked, chopped chicken breast (about 1 large breast)
Instructions
In a medium skillet, melt butter. Stir in flour until smooth.
Add salt, parsley, and garlic and cook 1 minute.
Add broth and milk and whisk until smooth. Cook over medium heat, whisking often, until thickened and smooth. Stir in Parmesan cheese and ½ cup mozzarella.
In a medium bowl, beat cream cheese with an electric mixer until smooth. Add Alfredo sauce and beat until smooth. Stir in chicken.
Spread into a medium baking dish (1-1.5 quarts) and sprinkle with remaining ½ cup mozzarella cheese.
Bake at 400 degrees for 15-20 minutes, until bubbly and beginning to brown, or cover and refrigerate up to 2 days until ready to bake. Serve with veggies, crackers and crusty bread.
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Quick Tip: Store-bought alfredo sauce can be used to save time.
Thanks again to The Recipe Rebel for this yummy recipe.
