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 onions
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
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.