Mozzarella Chicken and Linguine Casserole

Heat cooking oil in a large skillet over medium-high heat and cook the boneless chicken until golden brown on both sides, approximately 12 minutes total, then set aside to cool slightly before cutting into bite-sized pieces.

Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente, then drain and set aside.

Add crushed garlic to the same skillet (adding more oil if needed) and sauté for about 1 minute until fragrant.

Pour the tomato sauce into the skillet with garlic and stir to combine, then add the drained mushrooms and cooked chicken pieces.

Add 1 cup of hot water to the sauce and stir well to create a sauce consistency, then season with salt and pepper to taste and simmer for 5 minutes.

Combine the cooked linguine with the chicken and sauce mixture in a large casserole dish, stirring gently to distribute evenly.

Sprinkle the mozzarella cheese evenly over the top of the casserole.

Bake in a preheated 375°F oven for 15 minutes until the cheese is melted and bubbly.

Remove from the oven and let rest for 2 minutes before serving.