Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Chicken & Noodle Creamy Casserole

1 lb. skinless boneless chicken breast halves
1½ cups (about) water
2 large garlic cloves, minced
1 bay leaf
1/3 cup all purpose flour
2 T. cornstarch
2 cups low-fat (1%) milk
1 t. dried tarragon
1 t. salt
Dash of ground nutmeg
¼ cup dry white wine
1 10-oz. package frozen spinach, thawed, squeezed dry
8 oz. spinach fettuccine
8 oz. mushrooms, sliced
1 ½ t. olive oil
¾ cup coarse breadcrumbs
¼ cup freshly grated Parmesan cheese

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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. Reheat over medium-low heat, stirring frequently, before continuing.) Preheat oven to 400ºF. Oil 11 x 7 x 2” 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 and serve.  Makes 6 Servings.