Categories: Chicken, Main Dish, Soup

Ingredients

• 1 (16 ounce) jar ragu double cheese sauce
• 1 (16 ounce) jar ragu classic alfredo sauce
• 1/2 small onion, chopped
• 2 stalks celery, chopped
• 3 cups steamed broccoli, chopped
• 2 cooked chicken breasts, cubed
• 12 ounces beer
• 2 cups milk
• 3 garlic cloves, minced
• 1/4 cup butter
• 1/4 cup flour
• salt
• pepper

Directions

1. Whisk together both jars of cheese sauce, beer and milk. Bring to a boil, then simmer for 10 minutes.

2. In a separate small pan, make the roux by melting your butter over medium-low heat and slowly adding in your flour (stirring constantly). Once nice and bubbly and well-mixed, whisk it into the sauce.

3. Then add onion, celery, and garlic. Bring to a boil, then simmer for 20 minutes.

4. Add chicken and broccoli. Simmer for 10 minutes and you are done! Serve with nice crusty bread.

Email to a friend | Print this recipe | Back