Cheesy Chicken Tetrazzini

Preheat oven to 350 degrees F.

Melt butter in a large saucepan over medium high heat. Add mushrooms, garlic, 1/4 teaspoon salt and pepper. Saute for about 12 minutes.

While the mushrooms are cooking, cook the penne pasta according to the package directions. Drain and set aside.

Reduce heat on the mushrooms to medium. Sprinkle flour and cook, stirring for 1 minute. Gradually add broth and milk stirring until blended. Reduce heat and simmer until thickened, 3-5 minutes.

Remove from heat. Add sherry and 3 cups cheese, stirring until cheese melts. Add 1/4 teaspoon salt and 1/8 teaspoon pepper and thyme. Stir in the cooked and drained pasta and the cooked and cubed chicken. Pour into a buttered shallow baking dish.

Mix remaining cheese and bread crumbs, sprinkle over casserole.

Bake, uncovered until the sauce bubbles and the top is lightly browned, around 35-40 minutes.