Chicken Cordon Bleu is most likely one of my most loved meals and most loved approaches to turn a formula. I realize it is one of yours as well, in light of the fact that whenever I present something on do with Chicken Cordon Bleu, all of you go insane for it… and as you should! They are for the most part genuinely stunning.
This soup is absolutely amazing. The flavor is SPOT ON to Chicken Cordon Bleu! Chicken, bacon, ham, swiss cheddar, cream cheddar… every one of the elements for an excellent formula on the off chance that you ask me!
This formula is PERFECT for the cooling temperatures and will make the ideal solace you this fall and winter season! Everybody who attempted this gave it rave audits!
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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
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.
- Visit bit.ly/2GkLEFR for full instructions.
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