From Karen's Kitchen-Chicken Tetrazzini

Yesterday I was watching my new favorite food blogger and Food TV Network star Ree Drummond on an episode of The Chew.  She made Chicken Tetrazzini.  Watching it bubble on the stove and hearing the costars rave about it inspired me to give it a try.  I had everything in my pantry to make it, so why not?  The only ingredient I omitted was mushrooms.  I love them dearly but after a recent allergy test revealing that I am allergic, I decided to forgo the fungi.  I had low fat cream cheese and used that in place of regular cream cheese and cut down on the butter.  For the most part, I followed her ingredients.
 All I can say about this dish is "holy tetrazzini that was good"!  If you want the ultimate in comfort food, this is it.  Creamy deliciousness one forkful after another.  I looked at my husband and he read my mind and said, " uh huh, this is really good".  Then the word "wow" would escape his mouth.  (that always makes me happy)
When I was done, I had to pack the leftovers fast or another plateful would have been in front of me.   I am so happy that I have three full dinner servings in the freezer.  I also had enough to send my husband to work with lunch.  Tomorrow before going to the barn, I will happily heat up this plate of "creamy deliciousness".

 Ingredients
•    salt and ground pepper
•    3 tablespoons butter
•    1/3 cup all-purpose flour
•    2 cloves of garlic
•    ½ an onion diced
•    3 strips of  cooked and crumbled low sodium bacon
•    1 can (14.5 ounces) reduced-sodium chicken broth
•    1/2 cup grated Parmesan and Monterey Jack cheese
•    1 block of fat free cream cheese (neufchâtel)
•    1/2 teaspoon dried thyme leaves
•    1 pound Fettuccine, broken in half
•    3 chicken breasts cooked and shredded
•    1 package (10 ounces) frozen peas, thawed and drained
•    ¼ cup of Panko bread crumbs
First  melt the butter.  Then sauté the garlic and onion until soft.
Add the flour and chicken broth until it begins to thicken.
 Then add the chicken, bacon, thyme, Parmesan and Monterey Jack cheese, peas, pasta, salt and pepper.
 Let everything simmer for 5 minutes.
Pour everything into a casserole dish and topped it with a little Panko bread crumbs. Bake for 15 minutes on 350 degrees.
Enjoy! Enjoy! Enjoy!  But be careful, it will be very hot.