Chicken Casserole - cooking recipe

Ingredients

2 c. dry noodles
1 can cream of chicken soup
1 can Cheddar cheese soup
1 c. cooked chicken or turkey
liquid smoke
1 1/2 lb. jumbo shrimp, shelled and deveined
kosher salt and freshly ground black pepper
2 Tbsp. unsalted butter
2 tsp. minced garlic
1/4 c. dry white vermouth
1 Tbsp. freshly squeezed lemon juice
2 tsp. finely chopped flat-leaf parsley leaves
1/4 tsp. grated lemon zest
8 hard-boiled eggs
1/4 c. margarine
1/4 c. all-purpose flour
2 c. half and half
1 tsp. House Seasoning (recipe follows)
1/4 tsp. dry mustard
1 c. freshly grated Gruyere
1/2 c. freshly grated Parmesan

Preparation

Preheat oven to 350\u00b0. Gently remove the shell from the hard-boiled eggs and cut in 1/2. Place cut side down in a baking dish greased with margarine. In a saucepan, melt the margarine; add the flour and cook, stirring for 2 to 3 minutes. Add the half and half gradually and stir until mixture thickens and season with House Seasoning. Add the dry mustard and the Gruyere and stir until melted. Pour the sauce over the eggs and sprinkle top with Parmesan. Bake for approximately 20 to 30 minutes, until bubbling and top is golden brown.