5 tablespoons butter

2 tablespoons olive oil

1-1 ˝ pounds boneless skinless chicken breasts

1 pound mushrooms sliced

1 large onion finely chopped (or equal amount shallots)

3-5 cloves garlic minced or grated

1 tablespoon chopped fresh thyme leaves

1/3 cup flour

1-2 teaspoons salt (to taste)

Finely ground pepper (to taste)

1/4 tsp grated nutmeg 

2 cups fat free, low sodium chicken broth

4 cups fat free half and half (or milk and part cream)

12 oz. package noodles

Crushed wheat thin crackers or chips or potato chips

Grated parmesan to taste (I use just a little but you can use a lot)

Butter 13 x 9 baking dish. Preheat oven to 450 degrees.

Season chicken with salt and sauté in 1 T butter and 1 T olive oil until golden and just cooked through. About 4 minutes per side. Transfer to plate to cool. Coarsely shred into bite-size pieces into large bowl.

In same pan, add 1 T butter and 1 T oil. Add mushrooms and sauté over medium high heat until liquid evaporates. Add the onion, garlic and thyme; sauté about 8 minutes or until onions are soft. Transfer mushroom mixture to bowl with chicken.

Melt 3 T butter in same pan. Add the flour and whisk for 2 minutes. Whisk in the milk or cream, broth, nutmeg, salt and pepper. Increase heat to high, cover and bring to a boil. Simmer, uncovered, whisking often, until the sauce thickens slightly (about 10 minutes.)

Boil noodles in salted water until tender but still firm. Drain. Add to the chicken/mushroom mixture. Toss until sauce coats the pasta. Transfer to baking dish, sprinkle with crumbs and cheese. Bake uncovered until golden brown and sauce bubbles. About 25 minutes.