Chicken Tetrazzini

I cooked a roasted chicken over the weekend and after we ate a leftover meal, my husband asked if I could make Tetrazzini.  (NOTE: If you want to make this and don't have the chicken, buy 6 Boneless Skinless Thighs.  Preheat oven to 375. Foil line a sheet pan.  Rinse chicken, place on sheet pan, season with S&P, and bake for 20 minutes.  Once cooled, cut to desired size and add to the mixture.) I like it well enough even though I have never made it but thought I would give it a try.  He and my son both loved it and my son was disappointed tonight when it was gone. I think it was a nice departure from the meals I normally make.  The primary success is that I cooked the pasta until it was just under done.  It must be undercooked before assembling the dish and when it bakes it'll finish cooking. The second key to this dish is not to load it up with cream of mushroom soup for then that's all it tastes like.
Here's my Chicken Tetrazzini recipe.
Preheat oven to 350.  Boil 4-6 Quarts of water. Once it boils add 1 tsp Salt and 12 Ounces of Twist shaped Pasta. Cook for approximately 8 minutes.  It should be under done.  Strain and set aside.

While it is cooking, slice very thin, 4 Baby Bella Mushrooms and Mince 1 Large Shallot.  Preheat a small skillet over medium heat and add 1 Tbl Butter.  Once hot, add mushrooms and shallots and cook for 5 minutes until soft.  Deglaze pan with 1/4 Cup Chardonnay and cook for another minute.  Remove from the heat.  Dice the roasted chicken meat without the skin and place in a bowl.  It should net approximately 1 1/2 Cups of Diced Chicken.  Add to it, 2 Can Cream of Mushroom Soup, 1/2 Cup Sour Cream, 1 1/4 Cup Grated Cheese such as Cheddar or 4 Cheese Mexican Cheese, 3/4 Cup Peas, 1/4 Cup Water and 1/2 tsp Salt and Freshly Ground Pepper.  Add the cooked pasta and the mushroom mixture.  Stir to combine.
Pick a casserole dish that is small enough that the mixture will come close to the top.  I used my 8 " x 11.5' dish which is 2 Quart.  Butter it well and add mixture.  Top with Fresh Bread Crumbs and dot with 1 Tbl Butter cut into small pieces.  Sprinkle with Paprika.  Place in the oven for 35 minutes or until mixture is bubbly and golden.  Let rest for 5 minutes before serving.  I love to serve mine with Fresh Cranberries!  I buy and freeze them so no matter what month, I have them.