Chicken Tetrazzini

You'll Need:

1 box of egg noodles, spaghetti, linguini or other pasta (your choice!)
4 cups of sliced mushrooms
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
1/4 cup white wine
3 cups coarsely chopped cooked chicken
2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
2 Tbsp lemon juice
Salt and Pepper
1 tbsp ground nutmeg (optional)
1/3 cup fine fresh bread crumbs (or panko)


Directions:
Preheat oven to 375°F. Cook the pasta. Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the wine. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes. In a large bowl combine the pasta, the sauce, the mushrooms, and the chicken. Stir in 1/3 cup of the Parmesan. Stir in the lemon juice. Add salt and pepper to taste. Add the nutmeg. Transfer the mixture to a greased 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.