Chicken Tetrazzini Bake

Preheat oven to 375°F. Cook egg noodles according to package directions; drain and set aside.

Slice mushrooms and mince garlic.

Melt 3 tbsp butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.

Sprinkle 3 tbsp flour over the butter and stir constantly for 1 minute to form a roux.

Gradually pour in 2 cups chicken broth while whisking to prevent lumps. Stir until smooth.

Add 1 cup heavy cream and bring to a simmer. Cook for 2–3 minutes, stirring occasionally.

Remove from heat and stir in 1 cup grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

In a large bowl, combine cooked noodles, shredded chicken, sliced mushrooms, and 1 cup frozen peas.

Pour the cheese sauce over the noodle mixture and stir until all ingredients are evenly coated.

Transfer the mixture to a 9x13 inch baking dish and spread into an even layer.

In a small bowl, combine 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, and 2 tbsp olive oil. Sprinkle evenly over the top of the bake.

Bake at 375°F for 30–35 minutes until the topping is golden brown and the filling is bubbling at the edges.

Let rest for 5 minutes before serving.