Preheat oven to 350 degrees F and lightly butter a 2-quart casserole dish.
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.
In a large saucepan, melt the butter over medium-high heat. Whisk in the flour to form a thick paste (a roux) and cook for 1 minute to cook off the raw flour taste.
Add in the wine (or chicken stock), while whisking, and allow the mixture to come to a boil. Cook off the alcohol for 1 minute.
Slowly whisk in the chicken stock. Add in the thyme, salt, and pepper to season the sauce. Bring the mixture to a boil, and then reduce the heat to a medium-low simmer.
Add the milk and cheese to the sauce, and cook for 3 to 5 minutes, whisking occasionally, until the sauce has thickened and warmed through.
In a large mixing bowl, combine the cooked pasta, sauce, and chicken together. Pour into the prepared casserole pan. Top with additional parmesan cheese if desired.
Bake for 20- 25 minutes until the top of the casserole is browned and the dish is fully warmed through.
Storage Directions: Store leftover cooled casserole 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 leaves (not ground thyme) or omit it from the casserole.