• For the pasta later, heat up a big pot of water to a medium-to-medium-high temperature.
• Cook the peas according to the package's instructions, but only use about half of the recommended amount of time. Sauté them just long enough to thaw. Put them away for later use.
• Set oven temperature to 350°F.
• In a large saucepan over medium heat, melt the butter. Once melted and frothy, include the mushrooms. Cook, stirring occasionally, for 7 to 8 minutes, or until they are tender and part of the liquid has cooked off.
• Toss in the pasta later and bring a big pot of water to a boil over medium to medium-high heat.
• Cook the peas according to the package guidelines, cutting the recommended cooking time in half. Just enough heat will allow them to thaw. Store them for later use.
• Turn the oven on to 350°F.
• Put the butter in a big saucepan and melt it over medium heat. Add the mushrooms once it has melted and foamed. Simmer them for 7 to 8 minutes, stirring often, or until they are tender and part of the liquid has evaporated.

Bring the chicken tetrazzini together

• Stir together the chicken, noodles, and peas with the sauce. Add two tablespoons of parmesan cheese and one cup of mozzarella cheese after that.
• Toss in the chicken tetrazzini and cover loosely with aluminum foil in a large baking dish (about 2.5 to 3 quarts).
• Bake for 25 to 30 minutes, or until the mixture is bubbling hot throughout.
• Take off the aluminum foil and sprinkle 1 tablespoon of parmesan and the remaining ½ cup of mozzarella cheese on top. Bake, uncovered, until the cheese melts, three to five minutes.
• If preferred, add a little chopped parsley as a garnish. Present and savor.