Chicken Tetrazzini

I like to keep a couple of casseroles in my freezer for those last minute meals when time is limited. Here's an oldie but goodie made current with boneless skinless chicken breasts. This recipe will make 2 medium sized casseroles or 1 large and 1 small.

Serves 8-10
4 cups cooked, cubed chicken breast
1 pound thin spaghetti, broken into pieces and cooked according to package directions
1 pound button mushrooms, sliced
1 large onion minced
4 tbsp Smart Balance or butter
1/2 cup flour
1/3 cup dry white wine
3 cups low fat milk
2 cups chicken stock
2 cups grated parmesan cheese
1 tsp fresh thyme minced
3 cups frozen peas
salt and pepper
2 tsp olive oil

Spray a large skillet with cooking spray and heat the oil over medium/high heat. Add the onion and mushrooms, season with salt and pepper. Cook, stirring frequently until the veggies begin to brown. Spray an oblong casserole dish(es) with cooking spray. Place the spaghetti on the bottom of the dish. Cover the pasta with the chicken,onion, mushrooms and frozen peas. Set aside. In a medium sauce pan, melt the Smart Balance or butter. Add the flour and whisk to combine. Cook the mixture for about a minute. Add the wine, chicken stock and milk. Whisk until smooth. Season with salt and pepper and add the thyme leaves. Cook until the mixture comes to a boil and thickens, stirring constantly. Pour the sauce over the top of the pasta, chicken and veggies. Top with the parmesan cheese. Cover with foil and freeze or heat the oven to 400. Bake covered for 30 minutes. Remove the foil and bake another 20 minutes until the top is browned. If frozen, thaw the casserole overnight before placing in the oven.