Creamy Chicken and Noodle Casserole

1 pound skinless boneless chicken breast halves
1 1/2 cups (about) water
2 large garlic cloves, minced
1 bay leaf
1/3 cup all purpose flour
2 tablespoons cornstarch
2 cups low-fat (1%) milk
1 teaspoon dried tarragon
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup dry white wine
1 (10-ounce) package frozen spinach, thawed, squeezed dry
8 ounces spinach fettuccine
8 ounces mushrooms, sliced
1 1/2 teaspoons olive oil
3/4 cup coarse breadcrumbs
1/4 cup freshly grated Parmesan cheese

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 400 F. 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.
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.

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