My Way Creamy Sauce - Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. 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 |
Directions:
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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