Farmhouse Chicken Bake (TNT)

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This is "comfort food" at it's best!
Farmhouse Chicken Bake
(From 101 Hearty Recipes Cookbook at Gooseberry Patch)
 
8-oz. pkg. elbow macaroni, uncooked
4 green onions, sliced
2 T. butter, melted and divided
2 T. all-purpose flour
1-1/2 c. milk (I used a combination of 1 cup milk and 1/2 cup heavy cream)
1/2 c. chicken broth
4 c. cooked chicken, cubed
salt to taste
1/4 t. pepper
1/2 t. dried thyme
1 c. shredded Cheddar cheese
1 c. frozen peas, thawed
8 slices bacon, crisply cooked and crumbled
1 c. dry bread crumbs (I made my own bread crumbs which always tastes better than store bought)

Cook macaroni according to package directions; drain. Meanwhile, in a skillet over medium-low heat, cook onions in one tablespoon melted butter for one minute. Stir in flour until smooth. Gradually stir in milk and broth, cooking and stirring until slightly thickened. Stir in chicken, seasonings, cheese, peas and bacon. Mix in macaroni. Spoon into a greased 3-quart casserole dish. Combine bread crumbs with remaining butter; sprinkle over top. Bake, uncovered, at 350 degrees for 25 to 30 minutes, until golden. Serves 6.

Gail's notes: I added about about 2 TBS of dry sherry to the sauce, about 1/4 cup of pre-cooked, coarsely chopped baby Portabella mushrooms, and I used 2 TBS melted butter with the freshly toasted/pulverized bread crumbs rather than 1 TBS. 

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