Chicken & Mushroom Casserole

Ingredients

Cream of Mushroom Sauce:

1 tablespoon EVOO

3 tablespoons butter

10 button mushrooms, sliced

3 tablespoons flour

1 cup chicken stock

1 cup 2% milk

1/2 cup heavy whipping cream

Nutmeg, a pinch

S&P

Casserole:

1 pound egg noodles

2 tablespoons EVOO + another 3 tablespoons for the chicken marinade

3 boneless skinless chicken breast, cut into slices

1 tablespoon fresh thyme, chopped

1 lemon juiced

2 small (1 large) zucchini chopped

1 cup grated mozzarella

1/2 cup fresh grated parmesan

Directions

In a medium mixing bowl add the chicken, 3 tablespoons of EVOO, thyme and juice of 1 lemon. Stir to combine and set aside.

Bring a large pot of water to a boil (add a splash of EVOO to flavor pasta). Cook noodles to package directions to al dente. Drain and add back to the empty pot. Drizzle some more EVOO over the pasta to keep it from clumping. Stir to combine.

Heat 1 tablespoon EVOO and 3 tablespoons of butter in a medium pot over medium high heat. Add the button mushrooms and cook for 5 minutes stirring regularly. Add the flour and cook for an additional minute. Then pour in the chicken stock, milk and heavy cream. Reduce the heat and simmer.

Heat 2 tablespoons EVOO medium high heat then add the zucchini and chicken. Cook for 5 minutes...just to brown the chicken. Then add it to the pot of noodles and stir to combine.

Spray casserole dish with canola oil cooking spray and transfer the chicken and noodles. Top it with the mushroom ragout and then finish it off with the cheeses.

Cook for 30 minutes at 350 degrees. Then put broiler on high for 4 minutes.