Zutaten für My Way Creamy Sauce Chicken Casserole
- Cream Of Chicken Soup
- Cooked Chicken Breasts
- Milk
- Velveeta Cheese
- Monterey Jack Cheese
- 4 tablespoons butter
- 1/2 cup chopped onion
- Kosher Salt
- Pepper
- Basil
- Chicken Soup Base
- 1 cup sour cream
- Linguine
- Olive Oil
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Zubereitung von My Way Creamy Sauce Chicken Casserole
- Preheat oven to 375°F (190°C).
- In a large saucepan, melt 4 tablespoons of butter over medium heat. Add 1/2 cup of chopped onion and cook until softened, about 5 minutes.
- Stir in 1/2 cup all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 3 cups of chicken broth, ensuring no lumps form. Bring to a simmer.
- Add 2 cups of shredded cheddar cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder. Stir until the cheese is melted and the sauce is smooth.
- Remove from heat and stir in 1 cup of sour cream. Gently fold in 2 cups of cooked, shredded chicken breast.
- Cook 1 pound of linguine according to package directions. Drain and set aside.
- In a large bowl, combine half of the sauce with the cooked linguine. Pour into a greased 9x13 inch baking dish.
- Pour the remaining sauce over the pasta. Sprinkle with 1/4 cup grated Parmesan cheese.
- Bake for 20-25 minutes, or until bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
10g
Fat
112g
Carbs
23g
