Chicken Cheddar Casserole

• 1 box (12 oz.) Farfalle (bow-tie) pasta
• 5 Tbsp. butter plus 2 Tbsp. butter, divided
• 5 Tbsp. flour
• 1-1/2 c. chicken broth
• 1-1/2 c. milk
• 1/2 tsp. dry mustard
• salt & pepper to taste
• 3 c. cooked and shredded chicken
• 1 c. shredded cheddar cheese
• 3/4 c. seasoned bread crumbs

Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray and set aside.

Cook and drain pasta according to package directions. Place the pasta in your greased baking dish. Stir in the cooked chicken.

Melt the 5 Tbsp. of butter in a medium saucepan. Stir in the flour and cook for 1 to 2 minutes over medium-low heat. Stir in the milk, broth, dry mustard, salt & pepper. Turn heat to medium-high. Cook, stirring constantly until thickened.

Pour the white sauce over the chicken and pasta; mix thoroughly.

Spinkle cheese over the top, pushing it down into the casserole in places so you'll get nice, melty pockets of cheese.

Melt the remaining 2 Tbsp. of butter and pour over the bread crumbs. Mix until crumbs are thoroughly coated with butter. Sprinkle over the top of the casserole.

Bake at 350 degrees for about 40 minutes, or until the top is golden brown.

Recipe adapted from More-With-Less Cookbook by Doris Janzen Longacre.