Chicken, bacon and mushroom tetrazzini

Who doesn't love bacon? Anyone out there?? Didn't think so.. This is an extremely simple meal filled with yummy flavor and is really easy to make, and you can always double up on it and freeze the other to make it even more simple for another day! It also make delicious leftovers! My daughter insisted on using her plate.. So I threw a little extra an and here you go!

Chicken, bacon and mushroom tetrazzini
Yield: 8 Servings

Ingredients:

• 2 cups chicken (about four chicken breasts depending on size)
• 5 tbs butter, divided. (2 tbs, 3 tbs)
• 1 can mushrooms
• 1/2 - 1 cup bacon (we like bacon so we tend to add more) 
• 2 cloves garlic
• 2 heaping tbs flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/4 tsp pepper
• 1/4 tsp accent
• dash of salt
• 1/2 cup parmesan cheese
• 8 oz your favorite noodle (I use penne)

Preheat oven to 350 degrees. Cook your noodles according to their package directions. In large skillet melt 3 tbs butter put in garlic, mushrooms and brown. Toss in chicken and bacon to coat, set aside. In medium saucepan melt 2 tbs butter on medium high heat, then whisk in flour. Slowly add chicken broth. Once you have added all of the chicken broth bring to a simmer, and cook stiring occasionally for 2 minutes. Add heavy cream, bring back to a simmer and turn heat down to medium-low, and continue to cook for another 8-10 minutes (string often) to allow the sauce to thicken. Add seasoning. Place your noodles in a 9 X 13 pan, place chicken mixture evenly on top, and pour sauce over. Top with parmesan cheese and place in oven for 15-20 minutes or until cheese is melted and slightly browned. Enjoy!!