Creamy chicken spaghetti casserole

1. Boil chicken for 45 minutes. leave broth in pot. Melt 2 tbsp butter in very large skillet. Add mushrooms, 1/4 cup wine and salt & pepper. Cook 8-10 minutes until no liquid remains. Set aside.

2. Bring broth to a boil, break noodles into thirds and cook in broth. Remove meat from bones and shred till you have 2 cups+.

3. Return lg skillet to medium low. Melt 6 tbsp butter, add flour, cook 1-2 minutes. Pour in 2 cups broth and whisk. Add milk, add 1/4 cup wine and salt & pepper to taste. Cook until bubbly and thick, turn off heat, stir in parmesan cheese. Add mushrooms and chicken, stir to combine and check seasoning.

4. Add cooked spaghetti noodles and turn into a 9x13 glass casserole dish. Bake at 350 degrees F until golden brown and bubbly.