Chicken Noodle Bake

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Chicken Noodle Bake
6-oz thin egg noodles, cooked, drained
6 tbs butter
6 to 8 oz sliced mushrooms
6 tbs all-purpose flour
1 2/3 cups chicken broth
1 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
Preheat oven to 350°. Grease a 2 1/2- to 3-qt baking dish.
In large skillet or saucepan over low heat, melt butter. Sauté mushrooms until tender.

Blend in flour, stirring until smooth and bubbly. Gradually add chicken broth, milk, pimiento, and salt and pepper. Stir constantly until sauce is thickened.
Stir in chicken, peas, and 1/2 cup of Parmesan cheese, and the cooked noodles.

Spoon the mixture into the prepared baking dish.
Sprinkle some Parmesan cheese over top. Bake the casserole for about 25 min, until hot and bubbly. Serves 6

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