Creamy Chicken Noodle Casserole

By MissHeather

Ingredients

• 1 pound skinless boneless chicken breast
• 1 1/2 cups water
• 2 large cloves garlic, minced
• 1 bay leaf
• 1/3 cup flour
• 2 tablespoons cornstarch
• 2 cups low fat milk
• 1 teaspoon dried tarragon
• 1 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/4 cup dry white wine
• 1 10 oz package frozen spinach, thawed and squeezed dry
• 8 ounces spinach fettucine
• 1 1/2 teaspoons olive oil
• 3/4 cup coarse fresh breadcrumbs from french bread
• 1/4 cup freshly grated parmesan cheese

Preparation

Step 1

Combine chicken, 1 cup water, garlic and by leaf in large saucepan. Cover and simmer just until chicken is cooked through, turning once, about 15 minutes. Transfer chicken to plate to cool, reserving 1 cup liquid. Shred chicken.



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 cooking liquid. Stir over medium heat until mixture thickens and boils, about 5 minutes. Add wine, stir until mixture is very thick, about 2 mintues longer. Remove from heat. Stir in shredded chicken and spinach.

Preheat oven to 400. 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. Return to pot. Add chicken mixture; toss. Season with salt and pepper. Transfer to prepared baking dish.

Heat oil in small non-stick 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.