Baked Parmesan Chicken Casserole

Ingredients

• 8 oz egg noodles, cooked, drained
• 6 Tbsp butter
• 6-8 oz sliced mushrooms
• 2 Tbsp flour
• 2 cups chicken broth
• 1/2 cup milk
• 1/4 cup pimiento, drained, chopped
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups cooked diced chicken
• 1 cup frozen peas, thawed under hot water
• 1/2 cup fresh grated Parmesan cheese, plus more for topping

Instructions

1. Preheat oven to 350°.
2. Grease a 2 1/2- to 3-quart baking dish.
3. In a large skillet or saucepan over low heat, melt butter; saute mushrooms until tender.
4. Blend in flour, stirring until smooth and bubbly.
5. Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened.
6. Stir in chicken, peas, and 1/2 cup Parmesan cheese, and the cooked noodles.
7. Spoon the mixture into the prepared baking dish.
8. Sprinkle with additional Parmesan cheese.
9. Bake 20 to 25 minutes, until hot and bubbly.