My Way Creamy Sauce - Chicken Casserole

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 (12 ounce) cans cream of chicken soup
• 2 skin on cooked chicken breasts, cut in large slices (bones removed)
• 1 1/2 cups milk or 1 1/2 cups half-and-half
• 1 cup velveeta cheese, sliced and cut into chunks
• 1 cup monterey jack cheese, grated
• 1/2 cup butter or 1/2 cup margarine, melted
• 1/2 cup onion
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 tablespoon fresh italian basil
• 1 teaspoon chicken soup base, paste (note smart & final store has this item.) (optional)
• 1 cup sour cream
• 1 lb linguine, cooked firm drained and coated with
• olive oil

Recipe

• 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.