Preheat your oven to 160°C

In the same pot, melt 4 tablespoons of butter over high heat. Add the mushrooms and cook for 4 minutes until they begin to soften but have not yet turned golden.

After adding garlic and onion, cook for approximately 3 minutes until the mushrooms turn golden. About halfway through the cooking process, add a pinch of salt and pepper.

Reduce the heat to medium and then add the flour, stirring for 30 seconds. Next, pour in the milk and continue stirring for about 10 seconds or until the mixture thickens.

To the pot, add chicken stock, cream, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Stir the mixture and allow it to heat up, stirring occasionally to prevent it from sticking to the bottom. Cook until the sauce has thickened enough to draw a line on the back of the spoon.

Once done, turn off the stove. Stir in half of the cheese, which will melt in the oven, followed by adding the pasta and chicken. Toss the ingredients to ensure they are evenly mixed. Taste the mixture and add more salt, if necessary.

Pour the mixture into a 23 x 33 cm pan, and smooth the surface. Sprinkle the remaining cheese on top of the mixture. Bake in the oven for 25 minutes or until it turns golden and starts bubbling then serve!