INGREDIENTS :
¼ cup butter
¼ cup flour
2½ cups half and half (half and half is a half cream, half milk mixture found next to the heavy cream)
2½ cups milk
1 Tablespoon chicken base, or two chicken bullion cubes crushed
8 oz. cream cheese, softened
2½ cups chopped rotisserie chicken (cooked chicken breast will work)
½ cup cooked and chopped bacon
1 cup cubed ham
2 cups grated Swiss cheese
¼ cup butter
¼ cup flour
2½ cups half and half (half and half is a half cream, half milk mixture found next to the heavy cream)
2½ cups milk
1 Tablespoon chicken base, or two chicken bullion cubes crushed
8 oz. cream cheese, softened
2½ cups chopped rotisserie chicken (cooked chicken breast will work)
½ cup cooked and chopped bacon
1 cup cubed ham
2 cups grated Swiss cheese
INSTRUCTIONS :
In a large sauce pan melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon. and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.
In a large sauce pan melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon. and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.
