Chicken Tetrazzini

My mother says this recipe comes from her friend (she brought this dish after my mom had a baby). My sisters and I have been begging my mom for it and now I'm excited that I finally get to make/share it. I hope you like it, too :)

INGREDIENTS:
Chicken
Mushrooms
Angel Hair Pasta
1 T of Oil (Vegetable or Olive)
Half & Half
Whole Milk
Minced Garlic
Butter
Shredded Parmesan Cheese

DIRECTIONS:
There are several routes you can take to achieve cooked chicken. My mom boils hers in water with celery and onion(for flavoring but she discards the veggies afterwards). You could use a Rotisserie chicken, Instant Pot, crock pot, etc.

Boil water and cook your pasta with 1 T of oil.

Sauté mushrooms in minced garlic and butter (you won’t need to use minced garlic in sauce if you use it here).

Make the sauce. Melt 3 quarters of a cube of butter, add 2-3T of flour and 3-4 cups of half and half and a little bit of whole milk or evaporated canned milk—add to desired consistency. Season with garlic or garlic salt (if you didn't use minced garlic when you sauteed the 'shrooms).Then add shaved or shredded Parmesan (definitely not powdered)—the more the better (unless you're baking this--then add cheese after you have baked it).

If you wanted to, you could call it quits right now and devour this like a crazy person. However, some people like to bake this so that the sauce bakes into the noodles. A word of caution though: if you choose to bake this, you are probably going to need to thin out the sauce with some chicken broth because the sauce kind of evaporates in the oven. We haven't figured out the right temperature/time to bake this at but we are guessing that since everything is already cooked then you don't have to bake for very long. We are guessing like maybe 10 minutes at 350 degrees.

Then, serve with some fresh French bread, butter, and some veggies and et voila! You've got dinner :)