Chicken Tetrazzini Serves 6

Adjust oven rack to middle and heat to 350. Mix breadcrumbs, salt and butter in small baking dish; bake until golden and crisp, 15-20 min. Cool to room temp and mix w 1/4 c grated Parm. Set aside. Increase oven to 450. Heat 2T butter in lg skillet over med until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 12-15 min. Season w s&p; transfer to medium bowl and set aside. Meanwhile, cook pasta, drain, reserving 1/4 c cooking water. Return to pot w reserved liquid. Melt remaining 4 T butter in cleaned skillet over med. When foam subsided, whisk in flour and cook, whisking constantly, until flour turns golden, 1-2 min. Whisking constantly, gradually add chicken stock. Adjust heat to med high and simmer until mix thickens, 3-4 min. Off heat, whisk in sherry, Parm, nutmeg, 1/2 tsp salt, lemon juice and thyme. Add sauce, sautéed vegetables, peas and meat to spaghetti and mix well. Turn into a buttered 13 x 9 baking dish, sprinkle evenly w reserved breadcrumbs, and bake until brown and bubbly, 13-15 min.

Cheese, Parmesan 1c
Chicken 4c. cooked and sliced
Egg Noodles 1lb
Butter 6T
Mushrooms 0.5lb, sliced
Stock 2c
Wine, Sherry 0.25c
Onion 2 med, chopped fine
Nutmeg 0.25 tsp
Thyme 2 tsp fresh
Peas 2c frozen
Bread crumbs 0.5c
Butter 1.5 T unsalted for topping
Cheese, Parmesan 1 oz for topping