Chicken tetrazzini is a classic, warm and comforting casserole that is perfect for a dinner party or a family meal - Italian casserole with chicken, mushrooms, creamy white wine sauce and parmesan cheese.
Preheat the oven to 375 degrees.
Add some cooking spray to a large non-stick pan or dutch oven, and preheat over medium heat.
Add onions and sliced mushrooms to the pan, and cook until tender, about 8 minutes.
Reduce heat to medium-low, and add the garlic, and cook another minute.
Add the butter to the pan (leave the mushrooms, garlic and onions in there), and let it melt.
Sprinkle the flour, and stir to incorporate (about 30 seconds).
Add the wine, and deglaze the pan using a wooden spoon to scrape up brown bits and mix in flour.
Add chicken stock, milk salt and pepper, and stir to incorporate.
Turn off the stove, remove from heat, and add the cup of parmesan cheese, stirring to incorporate.
Toss the sauce with the cooked shredded chicken and cooked/ drained linguini pasta.
Transfer the mixture to a casserole dish, sprayed with cooking spray to prevent sticking.
Sprinkle extra 1/2 cup parmesan cheese on top, and bake at 375 until cheese is melted, about 15 to 20 minutes.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
This makes 4 large or 6 medium-sized servings.