8 oz. vermicelli
3 tbsp. butter
3 tbsp. flour
1/4 tsp. cayenne pepper
1 tsp. salt
Black pepper, to taste
2 c. chicken broth
3/4 c. half and half
2 c. cooked chicken, cubed
3/4 c. Parmesan cheese
1 tbsp. butter
1 tbsp. lemon juice
1/2 lb. mushrooms, sliced
1/4 c. Parmesan cheese

Cook pasta al dente. Heat butter in a saucepan. Add flour. Cook for 2 minutes, stirring. Add peppers and salt; slowly stir in broth. Bring to a boil; simmer until slightly thickened. Stir in half and half, chicken, and 3/4 cup cheese. Heat butter and lemon juice in skillet. Add mushrooms; saute 5 minutes, until juice cooks away. Drain pasta into a shallow baking pan. Spread mushrooms over pasta, saving a few pieces for garnish. Top with remaining pasta/chicken. Sprinkle with 1/4 cup cheese and reserved mushrooms. Bake at 375 degrees for 20 minutes, until lightly browned and bubbly.