Chicken Linguine

I got this recipe a couple years ago off of a food blog, but I can't remember where!
This is my recipe for Turkey Tetrazzini, but when I don't have turkey on hand I use chicken and call it chicken linguine. It is a creamy baked pasta dish perfect for cooler weather.
(This is a great dish to make with Thanksgiving turkey leftovers!!!)

Chicken Linguine

Ingredients

1/2 cup sliced mushrooms

1/2 cup chopped onion

1/4 cup margarine

1/4 cup flour

2 cups chicken broth

*1 cup milk

1 tsp. salt

1/4 tsp. pepper

 1 8oz pkg linguine, cooked & drained (whole wheat pasta works great in this)

2 large chicken breasts, cooked & cubed (or turkey)

1/2 cup grated cheddar cheese

Directions

In a large skillet, over medium heat, cook mushrooms & onion in margarine until onion is soft.  Stir in flour until it is fully incorporated.  (Mixture will look pretty dry)

Stir in broth and milk.  Add salt & pepper.

With a rubber spatula, continually scrape the sides and bottom of skillet (you may need to lower the heat slightly). Cook until sauce is thick enough to coat the back of a spoon.

Add cooked chicken.

Spray a 9"X13" dish with nonstick spray. 

Mix the noddles in the skillet with the sauce & meat.  

Pour noodles & sauce mixture into 9" X 13" pan and sprinkle with cheese.

Bake at 400 degrees until bubbly (15-20 min)

*Original recipe calls for heavy whipping cream or half and half.  I use milk and it works great, but you could always use one of the other two options.