A comforting and creamy chicken and vegetable bake, perfect for family dinners or gatherings.
Boil water in a large pot and cook the linguine until al dente. Drain and set aside.
Add a pinch of salt to the boiling water to enhance the pasta's flavor.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Melt the butter in a saucepan over medium heat, then sauté the mushrooms, onion, and bell pepper until tender.
Stir occasionally to prevent the vegetables from sticking to the pan.
Stir in the cream cheese until melted and smooth.
Cut the cream cheese into smaller pieces for quicker melting.
Add the cheddar cheese, peas, Worcestershire sauce, salt, and black pepper to the saucepan. Mix well.
Taste the mixture and adjust the seasoning if necessary.
Mix the cooked linguine and chicken into the saucepan until evenly coated.
Ensure the pasta is well coated with the sauce for maximum flavor.
Transfer the mixture to a greased baking dish. Sprinkle with Parmesan cheese and paprika.
Spread the mixture evenly in the dish for uniform baking.
Bake in the preheated oven for 25 minutes or until bubbly and golden on top.
Check the dish halfway through to ensure it doesn't overcook.
Serve warm and enjoy your creamy chicken and vegetable bake.
Garnish with fresh parsley for a pop of color and added flavor.
Continua nella nostra app per un'esperienza migliore
