Turkey Tetrazzini

I was given a fair amount of rotisserie style chicken yesterday at my FILs place...my SIL and BIL had picked it up at Publix and they gave me the rest. I decided I wanted to try to make Turkey Tetrazzini, even though it was really chicken. I mean, does it really matter much? I thought no, so I looked online to get an idea of what I would need. I gave the list of ingredients to Chas, and he picked them up from the store on the way home from work (he even picked up dessert!). So, here is what I did:

Ingredients:

1 bag of egg noodles, wide variety
1 rotisserie chicken, skin removed, and chopped (I think it was 2-4 cups?)
3 shallots, sliced or chopped...you decide what you like best, but I sliced
1 TBS butter
1 can of cream of mushroom soup
1 can of milk
1 can of chicken broth
grated parmesan cheese (I actually used the can kind and it was fine in this case)
parsely and paprika for garnish

Preheated the oven to 350F first. Then I cooked the noodles according to the package and then drained. Once drained, I added them to a 9x9 pan. I sprinkled some of the parmesan cheese over the noodles and stirred.

Meanwhile, I heated a medium sized pan on medium heat, added the butter, and when it bubbled, I added the shallots. I cooked the shallots for a few minutes until they softened a little, and then added the chicken and cooked a minute more. I added all the liquids and let it simmer while the noodles cooked. I added a sprinkling or two or parsely and paprika and stirred. I also added a sprinkling of the cheese here too.

Once the chicken mixture thickened a little, I added it to the pan with the noodles and mixture, followed by another sprinkling of parsely and cheese on top, and baked for 20 minutes. Let it sit at least 5 minutes for the sauce to cool off and thicken.

This made enough for about 4 meals.