Chicken Tetrazzini

This is what we are having for Sunday dinner tomorrow- I can put it together tonight, then all I have to do tomorrow is throw it in the oven and toss a salad.

Chicken (or Turkey) Tetrazzini
8 oz. curly egg noodles
2/3 cup plain bread crumbs
3/4 cup grated Parmesan cheese
1/2 cup butter, melted
1 tsp salt
1 1/4 cup sliced mushrooms
1 cup chopped onion
3/4 pound cooked chicken or turkey, cut into cubes
1 cup peas
2 cans (14 oz. EACH) chicken broth
6 T flour
1 T lemon juice
1/2 tsp dried thyme

Cook noodles according to package directions, drain and set aside (I undercook mine just a bit since they will be baking in the oven later).

Heat oven to 425. Combine bread crumbs, 1/4 cup cheese, 3 T butter, then set aside.

In a medium saucepan, combine 1 T butter, mushrooms, onions, and salt. Cover and cook over medium high heat for 3 minutes, stirring occasionally. Remove lid and cook an additional 3 minutes. Place mushrooms/onion in a 9x13 baking dish along with cooked noodles, peas, and chicken.

In the same sauce pan, melt remaining 4 T butter. Whisk in flour, and cook for 1-2 minutes, whisking constantly. Whisk in chicken broth and simmer until thickened. Stir in remaining cheese, lemon juice, and thyme (I also like a little splash of heavy cream or fat free half and half in the sauce).

Pour sauce over ingredients in the casserole dish, and stir to combine. Sprinkle with bread crumb mixture, then bake until golden and bubbling, 20-25 minutes. (If you make this the night before like I do, only heat the oven to 350, and plan on about 45 minutes to cook.)