Chicken Tetrazzini

My husband fell in love with chicken tetrazzini while he served in the military (they're in MREs), but then realized that they were a mere shadow compared to my grandma's version. The only drawback is that the recipe calls for cream of chicken soup. I'll give you the original recipe with my modifications below.

Chicken Tetrazzini
(serves 4)
8 oz. cooked spaghetti
2-4 c. cooked chicken, shredded
1/4 c. unsalted butter
1/4 c. all-purpose flour
salt and pepper to taste
1 tsp. thyme
2 c. chicken broth
1 can cream of chicken soup (*see below*)
1 c. cheese, shredded
breadcrumbs

1. Preheat oven to 350°F. 
2. Make roux by melting butter in a medium pan. Whisk in flour. Add chicken broth and cream of chicken soup. Stir over low heat until thickened.
3. Layer 1/2 of the chicken on the bottom of a 2 to 3 quart dish. Add 1/2 of the cooked noodles, 1/2 of the cheese, and 1/2 of the roux. Repeat. Add buttered breadcrumbs and cheese to the top.
4. Cook for 30 minutes.

**Instead of using the can of soup, double the amounts of butter and flour when making the roux.**