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Prepared Meals 
 

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Thursday, November 13 2014
ingredients
 
  • 1    2 1/4 - 2 1/2pound   deli-roasted chicken, skinned, boned, and coarsely shredded
  • 2    tablespoons   butter
  • 1/2   cup   coarsely chopped celery
  • 1/2   cup   chopped onion
  • 2    14 ounce can  reduced-sodium chicken broth
  • 1 1/2   cups   milk
  • 1    teaspoon   bottled hot pepper sauce
  • 1 1/2   cups   mozzarella cheese (6 oz.)
  • 1 1/4   cups   crumbled blue cheese (5 oz.)
  • 1/2   cup   shredded Parmesan cheese (2 oz.)
  • 1/3   cup   all-purpose flour
  •     Bottled hot pepper sauce (optional)
 
directions
In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.
 
 
In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 490, Fat, total (g) 28, chol. (mg) 145, sat. fat (g) 15, carb. (g) 12, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 5, pro. (g) 45, vit. A (IU) 728.85, vit. C (mg) 1.77, Thiamin (mg) 0.16, Riboflavin (mg) 0.54, Niacin (mg) 10.27, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 1.71, sodium (mg) 1134, Potassium (mg) 471, calcium (mg) 474.55, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:24 am   |  Permalink   |  0 Comments  |  Email
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