My Way Creamy Sauce - Chicken Casserole

• 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

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.

cream of chicken soup, skin, milk, velveeta cheese, cheese, butter, onion, kosher salt, pepper, fresh italian basil, chicken soup base, sour cream, linguine, olive oil

Taken from www.food.com/recipe/my-way-creamy-sauce-chicken-casserole-113550 (may not work)