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.)
• 1 cup sour cream
• 1 lb linguine, cooked firm drained and coated with
• olive oil