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Categories:
double cheese sauce classic alfredo sauce onion stalks celery steamed broccoli chicken breasts beer milk garlic butter flour salt pepper
Viewed: 11 - Published at: 7 years agoIngredients
- 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
Method
- Whisk together both jars of cheese sauce, beer and milk. Bring to a boil, then simmer for 10 minutes.
- 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.
- Then add onion, celery, and garlic. Bring to a boil, then simmer for 20 minutes.
- Add chicken and broccoli. Simmer for 10 minutes and you are done! Serve with nice crusty bread.
