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Ingredients

3 tablespoons butter 3 tablespoons all-purpose flour 1 teaspoon dried parsley ½ teaspoon salt ½ teaspoon garlic powder 1 cup chicken broth, or as needed 1 cup 1% milk 1 cup shredded mozzarella cheese, divided ½ cup grated Parmesan cheese 1 (8 ounce) package cream cheese, softened 2 cups diced cooked chicken breast

Nutrition Info

284.2 calories carbohydrate: 5.4 g cholesterol: 84.2 mg fat: 20.8 g fiber: 0.1 g protein: 18.6 g saturatedFat: 12.1 g servingSize: - sodium: 603.7 mg sugar: 2 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C).
Melt butter in a medium skillet over medium heat. Whisk in flour until smooth. Add parsley, salt, and garlic powder. Whisk and cook for 1 minute. Pour in broth and milk. Cook, whisking often, until thickened and smooth, 7 to 12 minutes. Add 1/2 cup mozzarella cheese and all the Parmesan, stir until melted.
Beat cream cheese in a medium bowl until smooth. Add the Alfredo sauce and beat until combined. Stir in chicken. Spread mixture into a medium baking dish and top with remaining 1/2 cup mozzarella cheese.
Bake in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes.

8 servings

This Alfredo dip is perfect for football Sunday. Serve with bite-sized bread pieces to dip. Keeps in the refrigerator for up to 2 days.