MY WAY CREAMY SAUCE - CHICKEN CASSEROLE

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My Way Creamy Sauce - Chicken Casserole image

This is my husband's favorite casserole and mine too. I always bake two extra chicken breast just so I can make this casserole. You can add a cooked fresh green veggie if you like to the casserole, but we prefer it plain and simple... and so do children. Instead have a nice green salad, veggie on the side and some garlic bread.

Provided by llk2day

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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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