quick
►make ahead up to 12 hours
Prep: 30 minutes Chill: up to 12 hours Cook: 6 to 7 hours + 30 minutes (low) Makes: 6 servings
1. Place a disposable slow cooker liner in a 4- to 5-quart ceramic slow cooker liner. Place soup and sour cream in disposable liner. Stir in the 1½ cups shredded cheese, milk, Italian seasoning, and pepper. Stir in potatoes and chicken. Using a twist tie, close the disposable liner. Place the ceramic liner in the refrigerator overnight. (To serve today, cover and cook as directed in Step 2.)
2. Place ceramic liner in the slow cooker. Remove the twist tie from the disposable liner. Cover and cook on low-heat setting for 6 to 7 hours. Stir in broccoli. Cover and cook 30 minutes more.
3. To serve, stir about half the basil into the casserole. Sprinkle with additional cheese, if desired, and the remaining basil.
Per serving: 520 cal., 26 g fat (13 g sat. fat), 122 mg chol., 559 mg sodium, 36 g carb., 4 g fiber, 37 g pro.
Because fresh basil leaves are very delicate, stir them into long-simmered dishes or sauces right before serving. Otherwise, the tender leaves bruise and discolor easily and the flavor breaks down quickly with extended heat.