Creamy Chicken-Noodle Casserole with Spinach and Mushrooms

chicken dairy leafy green mushroom pasta poultry bake kid-friendly back to school dinner casserole/gratin spinach winter potluck noodle bon appétit small plates

N/A

Makes 6 servings

Source

Ingredients

1pound skinless boneless chicken breast halves

1 1/2 cups (about) water

2 large garlic cloves, minced

1 bay leaf

1/3 cup all purpose flour

2 tablespoons cornstarch

2 cups low-fat (1%) milk

1 teaspoon dried tarragon

1 teaspoon salt

1/8 teaspoon ground nutmeg

1/4 cup dry white wine

1 10-ounce package frozen spinach, thawed, squeezed dry

8 ounces spinach fettuccine

8 ounces mushrooms, sliced

1 1/2 teaspoons olive oil

3/4 cup coarse fresh breadcrumbs from French bread

1/4 cup freshly grated Parmesan cheese

Method

Combine chicken, 1 cup water, garlic and bay leaf in large saucepan. Cover and simmer just until chicken is cooked through, turning once, about 15 minutes. Transfer chicken to plate; cool. Shred chicken. Pour cooking liquid into measuring cup, adding more water to measure 1 cup if necessary. Reserve cooking liquid.

Whisk flour and cornstarch in heavy large saucepan. Add 1 cup milk; whisk until smooth. Stir in 1 cup milk, tarragon, salt, nutmeg and reserved 1 cup chicken cooking liquid. Stir over medium heat until mixture thickens and boils, about 5 minutes. Add wine; stir until mixture is very thick, about 2 minutes longer. Remove from heat. Stir in shredded chicken and spinach. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat, stirring frequently, before continuing.)

Preheat oven to 400°F. Oil 11 x 7 x 2-inch glass baking dish. Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add mushrooms and chicken mixture; toss. Season with salt and pepper. Transfer to prepared baking dish.

Heat oil in small nonstick skillet over medium-high heat. Add breadcrumbs; stir 1 minute. Sprinkle over casserole. Bake until casserole bubbles and breadcrumbs are golden, about 20 minutes. Let stand 10 minutes. Sprinkle with Parmesan.