Bring a large pot of water to a rapid boil. Salt the water well and then add in the pasta of your choice. Cook for 1 minute less than the package suggests. Drain the pasta, but do not rinse. Set aside to add to the casserole.
Melt butter in large saucepan. Add flour and whisk together for 1 minute.
Add wine, while whisking and allow to come to a boil. Slowly add chicken stock, thyme, salt and pepper as you whisk.
Bring mixture to a boil and continue to whisk occasionally. Lower the heat and add milk and cheese.
Cook for 3-5 minutes until the sauce has thickened and warmed through.
Pour the sauce over cooked pasta and add diced chicken to the mixture. Stir together and pour into the prepared casserole pan.
Bake for 20- 25 minutes until the top of the casserole is browned.
Storage Directions: Store in an airtight container in the refrigerator for up to 3 days.Preparing in Advance: Assemble the casserole up to baking. Allow to cool and store in a large freezer gallon-sized bag or in a disposable casserole pan. Freeze for up to 3 months. To cook from frozen, defrost overnight in the refrigerator. Place into a greased casserole dish (if frozen in a storage bag) and bake at 350 degrees covered for 1 hour and then uncover and bake for 20-30 minutes until the dish is bubbly and warmed through.Dry White Wine: Select a dry wine like Chardonnay or Pinot Grigio or omit the wine and use all chicken stock.Milk: Use fat-free milk for a lighter casserole or whole milk or half and half for a richer casserole. Chicken: Use any cooked chicken or cooked turkey for this casserole. Pasta: Use a type of pasta with curves and/or ridges to allow the sauce to adhere to the noodles. Both whole grain and regular semolina pasta work well in this casserole. Add Vegetables to the Casserole: If desired, add in 2 cups of defrosted peas or steamed chopped broccoli florets to the pasta along with the sauce and chicken. Bake as directed. Add Mushrooms to the Casserole: Simply add sliced button, baby portabella, or even canned, drained mushrooms to the melted butter before adding the flour to form the roux. Saute the mushrooms for 3-4 minutes until they start to become soft. Proceed with the recipe by adding the flour to the mushroom mixture once they have been sauteed to form the roux. Parmesan: Be sure to use freshly grated Parmesan cheese for the best flavor. Thyme: In place of fresh Thyme, use 1 teaspoon dried thyme or omit it from the casserole.