Chicken Tetrazzini

Preheat the oven to 375°F.

Add some cooking spray to a large non - stick pan or Dutch oven.

Preheat the pan or Dutch oven over medium heat.

Add onions and sliced mushrooms to the pan. Cook for about 8 minutes, until the onions and mushrooms are tender.

Reduce the heat to medium - low.

Add the garlic to the pan and cook for another minute.

Add the butter to the pan, leaving the mushrooms, garlic, and onions in there. Let the butter melt.

Sprinkle the flour into the pan and stir for about 30 seconds to incorporate it.

Add the wine to the pan. Use a wooden spoon to deglaze the pan, scraping up the brown bits and mixing in the flour.

Add chicken stock, milk, salt, and pepper to the pan. Stir to incorporate the ingredients.

Bring the mixture to a simmer. Stir the mixture almost continuously to avoid scorching. The sauce will thicken in 1 to 2 minutes.

Turn off the stove and remove the pan from the heat.

Add 1 cup of parmesan cheese to the pan and stir to incorporate it.

Toss the sauce with the cooked shredded chicken and cooked, drained linguini pasta.

Spray a casserole dish with cooking spray to prevent sticking.

Transfer the chicken and pasta mixture to the prepared casserole dish.

Sprinkle an extra 1/2 cup of parmesan cheese on top of the mixture in the casserole dish.

Bake the casserole at 375°F for about 15 to 20 minutes, until the cheese on top is melted.

Remove the casserole from the oven and let it sit for about 5 minutes. Then serve and enjoy!