Chicken Tetrazzini

1 lb. mushrooms, sliced
4-6 green onions, chopped
2 Tbsp. butter or margarine
1/2 cup white wine (I've always used white zinfandel for this recipe)
1/2 of one 16 oz. package of angel hair pasta
3 chicken breast halves
Bread crumbs (regular or Italian)

Sauce:

4 Tbsp. butter or margarine
1/2 cup all-purpose flour
1 tsp. salt
1/4 tsp white pepper
3 cups milk
1 cup chicken broth

Follow recipe for Roast Chicken Breasts. Dice chicken into bite-size pieces.

Saute sliced mushrooms and green onions in 2 Tbsp. butter until tender. Add wine and simmer for 1-2 minutes. Remove from heat and set aside.

Prepare pasta according to package directions.

While the pasta is cooking, prepare the sauce by mixing all sauce ingredients in large pot over low heat, careful not to scald the milk. (I usually whisk the flour and chicken broth together in a glass measuring cup before adding it to the milk and butter.) Continue to stir the sauce for a few minutes. It should begin to thicken somewhat.

When the pasta is finished cooking, drain and place in casserole dish sprayed with PAM. Add the mushroom/onion/wine mixture to the cooked pasta. Toss in diced chicken. Pour sauce over the entire dish. Sprinkle with breadcrumbs, cover with foil and bake at 350 for 30 minutes.

Remove foil and continue to bake for an additional 10 minutes.

Notes: I used to make this in a 9x13 glass casserole dish, but switched to a deep dish casserole so the sauce wouldn't dry out so quickly. I prefer my tetrazzini a little on the creamy side. You can make this ahead of time and refrigerate until ready to bake. You may need to extend the baking time to insure the tetrazzini is completely heated. I usually roast the chicken ahead of time (either one day or that morning) to save some time.