Chicken Tetrazzini

By JAmero4702

Ingredients

• 1/2 cup of butter
• 1 (8-0z) package sliced fresh baby portobello mushrooms
• 1 cup chopped onions
• 2 tsp minced garlic
• 1/3 cup all-purpose flour
• 1 Tbs minced fresh thyme
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 cups chicken broth
• 1 cup heavy whipping cream
• 1 (16-oz) package medium egg noodles, cooked according to package directions
• 3 cups shredded cooked chicken
• 2 cups frozen peas
• 1 (5-oz) package shredded parmesan cheese
• 1/4 cup Panko (Japanese bread crumbs)
• 2 tsp olive oil

Preparation

Step 1

1. Preheat oven to 350 degrees. Spray a 3-quart baking dish with nonstick cooking spray.

2. In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, for 6 minutes or until tender. Stir in flour, thyme, salt and pepper; cook, stirring constantly, for 2 minutes. Stir in broth and cream; cook, stirring frequently, for 10 minutes or until thickened.

3. Stir in noodles and next 3 ingredients until well combined. Spoon mixture into prepared pan. In small bowl, stir together bread crumbs and oil. Sprinkle over casserole.

4. Bake for 35 to 45 minutes or until hot and bubbly.