Mock Possum Casserole

¼ cup butter
1-4oz can sliced mushrooms
¼ cup chopped onion
¼ cup flour
1 tsp salt
2 generous tbs mild or medium curry paste
1 1/2 cups (1 can) evaporated milk
1 large chicken breast (um, possum), cooked, cubed
2 broccoli crowns, divided into small florets
7 oz (½ package) dry chow mien noodles
½ cup shredded cheddar
½ cup shredded mozzarella

Melt butter in an extra large saucepan (pot or large, heavy-bottomed stainless steel wok) over medium heat. Drain mushrooms, reserving liquid, and add mushrooms to saucepan along with onion. Sauté until onions are soft and translucent. Add flour and salt and stir with a wooden spoon until the flour has formed a paste. Add enough water to the reserved mushroom liquid to total ½ cup and add to the saucepan along with the curry paste and evaporated milk. Stir and cook until sauce is smooth and has thickened. Add in cooked chicken, broccoli and noodles and toss to coat with sauce. Scrape into a casserole dish and top with cheese. Bake at 350-degrees for 30-45 minutes until cheese is hot and bubbly.