Creamy Chicken Spaghetti Casserole #32

I've been cooking a lot of old favorites recently.  In honor of Pioneer Woman's new show, I've decided to try several of her recipes I've had bookmarked for awhile.  Creamy Chicken Spaghetti Casserole is the first one.  I changed it up slightly, but to see the original recipe and all of PW's fabulous photos go here.

The case: Adapted from Pioneer Woman

Ingredients
2 heaping cups cooked and shredded chicken
1/2 Cup Butter
16 ounces sliced mushrooms
1-2 cloves garlic, minced
¼ cup chicken broth
Kosher Salt And Pepper
¼ cups Flour
2 cups Chicken Broth
1-½ cup Whole Milk
1 cup Freshly Grated Parmesan Cheese
1 teaspoon Kosher Salt, Or To Taste
Freshly Ground Black Pepper
Extra Cheese, For Sprinkling
1/2 cup breadcrumbs (I used Panko)
1 pound Thin Spaghetti

Preparation Instructions:
1.  Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup chicken broth, minced garlic, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until mushrooms are soft, drain and set aside.
2.  Bring water to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling water and cook. Drain when al dente.
3.  Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk,  salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.
4.  Add mushrooms and chicken. Stir to combine and check seasonings. Add cooked spaghetti and stir. 5.  Turn into a 9 x 13 casserole pan. Sprinkle cheese and Panko over top.  Bake at 350 degrees for 25-30 min. or until golden brown and bubbly.

The ruling:
I am in L-O-V-E with this dish!  If you like mushrooms even the slightest bit, you must try this dish!