3 tablespoons butter
3 tablespoons flour
½ teaspoon salt
1 teaspoon dried parsley
½ teaspoon minced garlic
1 cup chicken broth
1 cup 2% milk
½ cup shredded Parmesan cheese
1 cup shredded mozzarella cheese, divided
1 (8oz) package cream cheese
2 cups cooked, chopped chicken breast (rotisserie chicken works great)

In a medium skillet over medium heat, melt butter.
Whisk in flour until smooth.
Add salt, parsley, and garlic and cook for 1 minute.
Add broth and milk and whisk until combined. Cook over medium heat, whisking often, until thickened and smooth.
Stir in Parmesan cheese and ½ cup mozzarella until melted.
In a medium bowl, beat cream cheese with an electric mixer until smooth.
Add Alfredo sauce and beat until combined. Stir in chicken.
Spread into a medium baking dish (1-1.5 quarts) and top with remaining ½ cup mozzarella cheese.
Bake at 400 degrees for 15-20 minutes, until bubbly and beginning to brown, or cover and refrigerate up to 2 days until ready to bake.