Step 1

Preheat the oven to 375 degrees.

Step 2

Add some cooking spray to a large non-stick pan or dutch oven, and preheat over medium heat.

Step 3

Add onions and sliced mushrooms to the pan, and cook until tender, about 8 minutes.

Step 4

Reduce heat to medium-low, and add the garlic, and cook another minute.

Step 5

Add the butter to the pan (leave the mushrooms, garlic and onions in there), and let it melt.

Step 6

Sprinkle the flour, and stir to incorporate (about 30 seconds).

Step 7

Add the wine, and deglaze the pan using a wooden spoon to scrape up brown bits and mix in flour.

Step 8

Add chicken stock, milk salt and pepper, and stir to incorporate.

Step 9

Bring to a simmer and stir often (almost continuously) to avoid scorching. The sauce will thicken pretty quickly, after a minute or 2.

Step 10

Turn off the stove, remove from heat, and add the cup of parmesan cheese, stirring to incorporate.

Step 11

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

Step 12

Transfer the mixture to a casserole dish, sprayed with cooking spray to prevent sticking.

Step 13

Sprinkle extra 1/2 cup parmesan cheese on top, and bake at 375 until cheese is melted, about 15 to 20 minutes.

Step 14

Remove from oven, and let sit 5 minutes or so. Serve and enjoy!