Chicken Tetrazzini

• 4 tablespoons butter or 4 tablespoons margarine
• 1/2 teaspoon minced garlic
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1/2 cup heavy cream or 1/2 cup whipping cream
• 1/2 teaspoon salt, divided
• 1/2 teaspoon fresh ground pepper, divided
• nutmeg
• 1/2 lb wide egg noodles
• 1/4 cup minced shallot
• 1/2 lb shiitake mushroom, stems removed and sliced
• 1/2 lb white mushroom, sliced
• 1/4 teaspoon thyme
• 3 tablespoons dry sherry
• 1 cup frozen peas, thawed
• 3 cups cooked chicken, cut into large chunks
• 1/2 cup freshly grated parmesan cheese

1. Melt 3 tbsp butter in medium saucepan over medium heat.
2. Add garlic and cook 30 seconds.
3. Add flour and cook stirring for 1 minute.
4. Gradually whisk in broth, cream, 1/4 tsp each salt and pepper, and pinch of nutmeg until smooth.
5. Bring to a boil, whisking constantly and set aside.
6. Heat oven to 450 degrees.
7. Cook noodles in boiling salted water until barely tender about 8 minutes.
8. Drain and place in bowl.
9. Stir in 11/2 cups prepared sauce.
10. Melt remaining 1 tbsp butter in large skillet over medium-high heat.
11. Add shallots and cook stirring 1 minute.
12. Add shitake and white mushrooms, thyme, remaining 1/2 tsp salt and pepper and pinch of nutmeg.
13. Cook stirring, until mushrooms are tender and liquid has evaporated about 5 minutes.
14. Add sherry and boil for 1 more minute.
15. Spoon half of noodles with 1/2 cup peas in shallow 21/2-quart baking dish.
16. Top with half of chicken the half of mushroom mixture.
17. Repeat layering with remaining noodles, peas chicken and mushrooms.
18. Pour remaining sauce evenly over top and sprinkle with Parmesan.
19. Bake 15 minutes until golden and bubbly.

butter, garlic, allpurpose, chicken broth, heavy cream, salt, fresh ground pepper, nutmeg, egg noodles, shallot, shiitake mushroom, white mushroom, thyme, sherry, frozen peas, chicken, freshly grated parmesan cheese

Taken from www.food.com/recipe/chicken-tetrazzini-46224 (may not work)