Chicken Tetrazzini

I made this what seems like ages ago when I was a teenager. My best friend Cathy and I were house sitting for my brother and his then wife and I felt very domestic cleaning and cooking and taking care of the apartment. I don't remember where I found this recipe (A book? A magazine? A package of pasta?), but I remember that I was all excited to make it and that it was delicious. It's been so many years now, that I would like to make this again and see if it's as good as I remember. I've had so many times of raving about something from times past only to try it and think, "Seriously? I liked this?" So, I'm hesitant to rave about it. But the recipe does look good. I'll make it again and come back and report. -- Stacy

Ingredients:

1 (3 pound) broiler chicken
2 cups water
1 cup sliced mushrooms
2 carrots, cubed
1 chopped onion
2 parsley stalks
1/2 tsp. thyme
1 1/2 tsp salt
4 T butter
5 T flour
3 cups chicken stock
4 ounces light cream
6 ounces grated Parmesan cheese
8 ounces ribbon macaroni

Instructions:

Place chicken in a pot. Add water, onion, thyme, parley, and salt. Bring to a boil, skim foam off the top, and let boil gently for about 40 minutes with pot covered. Strain the stock and save it. Skin and bone chicken when cold. Tear meat into small slices/pieces.

Melt 3T butter in saucepan. Add flour and stir. Add, in turn, 3 cups stock. Add cream and heat (not too high) for about 5 minutes. Stir in Parmesan cheese, but save some for the top. Preheat oven to 350°. Melt rest of butter in a pan and brown mushrooms lightly.

Bring 2 quarts of water with 3 tsp. salt to a boil. Add ribbon macaroni and boil until just soft but no more (follow package directions for al dente). Wash macaroni and drain. Mix macaroni and mushroom and place at bottom of large baking dish. Put chicken on top. Pour on the sauce. Sprinkle with remaining cheese. Add other cheese if desired. Bake in oven for about 15 minutes.

Notes:

I'm guessing I didn't really use a broiler chicken. Hopefully, I had the good sense to use boneless breasts instead. This would be great served with a salad or green vegetable and with some crusty rolls.