When you know that you are going to have a big crowd and lots of work to do, you can make this dip up ahead of time and just stick it in the refrigerator. Then, when it’s time for guests to start arriving, you can pop it in the oven and all the work is already done. It’s one of the many different dips that I like to make whenever I am having company, or if I plan to go out somewhere and I have been asked to bring something to share. This is by far one of my favorites, just because it’s so easy and so affordable. Everyone loves it too, so there really is no reason to not make it.
Check out what they are saying about this recipe over at The Recipe Rebel:
“It’s creamy, cheesy, and made from scratch! Perfect with crusty bread or vegetables.”
This is always one of those dips that gets tons of compliments and rave reviews.
Ingredients
3 tablespoons 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 Sargento 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: You can also use tortilla chips to eat this.
Thanks again to The Recipe Rebel for this delicious recipe.
