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My Way Creamy Sauce - Chicken Casserole

  • 6minutes
  • 783calories

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Ingredients Jump to Instructions ↓

  1. 2 (12 ounce) cans cream of chicken soup

  2. 2 skin on cooked chicken breasts, cut in large slices (bones removed)

  3. 1 1/2 cups milk or 1 1/2 cups half-and-half

  4. 1 cup Velveeta cheese , sliced and cut into chunks

  5. 1 cup monterey jack cheese , grated

  6. 1/2 cup butter or 1/2 cup margarine , melted

  7. 1/2 cup onion

  8. 1/2 teaspoon kosher salt

  9. 1/2 teaspoon pepper

  10. 1 tablespoon fresh italian basil

  11. 1 teaspoon chicken soup base, paste (note Smart & Final store has this item.)

  12. 1 cup sour cream

  13. 1 lb linguine , cooked firm drained and coated with olive oil

Instructions Jump to Ingredients ↑

  1. In a sauce pan combine all ingredients except the sour cream and linguine pasta.

  2. Stir several times over medium/low heat until the cheese is melted.

  3. Remove from heat and add the sour cream and blend well.

  4. NOTE: You can add fresh cooked veggies and your special spices at this time.

  5. In a bowl blend together the pasta and 1/2 of the sauce and pour into a 9X13 baking dish.

  6. Set aside the other 1/2 sauce and cover with a lid.

  7. Bake at 375 degrees for 20-25 minutes.

  8. Note: The extra sauce is to be served warmed up in a bowl or individual small bowls and used like a gravy spooned over the finished casserole servings.

  9. Sprinkle of grated Parmesan is always a nice touch. ?

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