Creamy Dreamy Chicken And Spirals Casserole

• 2 c. rotini pasta
• 1/4 c. butter
• 3 Tbsp. all-purpose flour
• 1 3/4 c. milk
• 3 c. shredded Cheddar cheese
• 1 (8 oz.) pkg. cream cheese, cubed
• 1/4 c. white wine
• 1 Tbsp. spicy brown mustard
• 3 pinches ground nutmeg
• 1/2 tsp. salt
• 2 c. chopped, cooked chicken
• 10 buttery round crackers, crushed
• 2 Tbsp. grated Parmesan cheese
• 2 tsp. butter, melted

1. Preheat oven to 350 degrees. Lightly spray a 9X13 inch pan with cooking spray and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain. Melt butter in saucepan over medium heat. Add flour a little at a time and stir until smooth. Gradually stir in milk. Bring to a low boil, and cook for 1 minute, stirring constantly. Remove from heat and stir in Cheddar cheese until melted. Stir in cream cheese until melted. Add wine, and season with mustard, nutmeg and salt. Pour cooked noodles in pan. Layer chicken pieces over noodles. Pour sauce over chicken. In a small bowl, mix cracker crumbs, Parmesan cheese and butter, and sprinkle over sauce. Bake in preheated oven for 30 minutes, or until edges of casserole are bubbling. Remove from oven, and stir to thoroughly coat pasta and chicken, and to keep top of casserole from hardening. Allow to cool 10 minutes before serving.

rotini pasta, butter, flour, milk, cheddar cheese, cream cheese, white wine, brown mustard, ground nutmeg, salt, chicken, buttery round crackers, parmesan cheese, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84753 (may not work)