2 skin on chicken breasts cooked cut in large slices (bones removed)
0.5 cup butter melted
1 lb pasta firm cooked drained
24 ounce cream of chicken soup canned
0.5 teaspoon kosher salt
1.5 cups milk
1 cup monterrey jack cheese grated
6 servings olive oil
0.5 cup onion
0.5 teaspoon pepper
1 cup cup heavy whipping cream sour
1 cup velveeta sliced cut into chunks
Equipment
bowl
sauce pan
oven
baking pan
Directions
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.
