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.
- 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
- 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.
Way nice - - Thanks. I added steamed broccoli,sauteed mushrooms and some steamed fresh carrots.Wonderful.Easy. Did it freeze ok? We grow fresh veggies in our little corner of Oregon too.
Made it for family, but left the onion out. They really loved it, but it made way to much sauce. Next time I'll half the recipe for the sauce to match the linguine.
Try this today. I used skim milk and a whole onion. Next time I will try adding mushrooms. I poured about 3/4 of the sauce on the linguine. I will try freezing this also. Thank you Lady Laura!