Swiss Chicken & Broccoli Casserole - cooking recipe

Ingredients

6 tablespoons butter
3 -4 boneless skinless chicken breasts
1 tablespoon onion, minced
1 teaspoon lemon juice
1 cup sliced mushrooms
3 tablespoons flour
2 cups milk
1/2 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup swiss cheese, shredded
2 cups broccoli, blanched 2 minutes
4 cups egg noodles or 4 cups penne pasta

Preparation

Cook pasta according to package.Drain well and butter lightly to prevent sticking. Set aside.
Cut chicken into bite size pieces.
In large frying pan, heat 6 tbsp butter. Add onions and chicken pieces. Cook just until turning white, turn and cook other side.
Sprinkle with lemon juice. Add mushrooms and cook over medium heat for about six minutes, turning once. Remove chicken and mushrooms and keep warm.
To the juices left in the frying pan, add flour. Cook and stir about 2 minutes.
Using whisk, stir in milk and bring to a boil. Lower heat and simmer to thicken.
Add spices and half of the cheese. Simmer gently for 5 minutes.
Using the same pot that you cooked your noodles in, add the cream sauce and gently stir to coat noodles. Add broccoli, chicken and mushrooms. Fold into the noodles gently.
Transfer to a greased 2L baking pan and top with remainder of Swiss cheese.
Bake covered at 350F 35-40 minutes.