Chicken Pot Pockets Cheese Sauce

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4 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 91.3

Total Fat: 4.4 g
Cholesterol: 14.3 mg
Sodium: 572.3 mg
Total Carbs: 6.4 g
Dietary Fiber: 0.0 g
Protein: 7.4 g

View full nutritional breakdown of Chicken Pot Pockets Cheese Sauce calories by ingredient

Introduction

This cheese sauce recipe is for the Chicken Pot Pockets recipe that I entered. I separated the two so that users (including myself) can specify how much cheese we put on our food. It's also great over broccoli. I included the brands and reduced fat info in the ingredient list to account for the calorie count. This cheese sauce recipe is for the Chicken Pot Pockets recipe that I entered. I separated the two so that users (including myself) can specify how much cheese we put on our food. It's also great over broccoli. I included the brands and reduced fat info in the ingredient list to account for the calorie count.

Minutes to Prepare: 2

Minutes to Cook: 10

Number of Servings: 12

Ingredients

1.5 tsp Butter or Margarine (Country Crock Light)

1 Cup Milk (1%)

16-oz block of Velveeta (2%)

Dash Salt

Dash Pepper

Directions

Melt 1-1/2 teaspoons butter in a sauce pan with one cup of milk on MEDIUM heat.

Cut the Velveeta into blocks and add to the milk, stirring constantly until cheese is melted. Add a dash of salt and pepper to taste. Add more milk to thin the cheese sauce out as necessary.

Make sure this is the last thing you do before serving the cheese sauce since it will thicken as it stands.

Makes about 3 cups, or 12 (1/4 cup) servings.

Serving Size: 12 (1/4 cup) servings

Number of Servings: 12

Recipe submitted by SparkPeople user SASWOPE.