My Way Creamy Sauce - Chicken Casserole - cooking recipe

Ingredients
    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
Preparation
    In a sauce pan combine all ingredients except the sour cream and linguine pasta.
    Stir several times over medium/low heat until the cheese is melted.
    Remove from heat and add the sour cream and blend well.
    NOTE: You can add fresh cooked veggies and your special spices at this time.
    In a bowl blend together the pasta and 1/2 of the sauce and pour into a 9X13 baking dish.
    Set aside the other 1/2 sauce and cover with a lid.
    Bake at 375 degrees for 20-25 minutes.
    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.
    Sprinkle of grated Parmesan is always a nice touch.

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