Chicken Tetrazzini

This is a recipe I've had for years, it was originally published in Bon Appetit and I've revised it to make use of convenient rotisserie chicken.
Last month, we had a cousins/sisters/mom/aunt/friends reunion and each of the sisters and Mom brought a casserole. We had baked spaghetti, chicken enchiladas, chicken & broccoli, braised ribs and this tetrazzini. The casseroles were all just delicious and a great way to serve a crowd (we served 13 each night). All casseroles were served with a salad and bread. Since all the casseroles were prepared prior to our reunion, it made for easy dinners.

Chicken Tetrazzini

1 rotisserie chicken
1/2 pound thin spaghetti
2 cups chicken stock
9 Tablespoons butter
6 Tablespoons flour
1/8 teaspoon garlic powder
3/4 cup white wine
6 Tablespoons whipping cream
2 Tablespoons dry breadcrumbs
Grated Parmesan, optional

Take all the meat off the chicken and set aside. Boil spaghetti according to package directions and drain. Add 1 Tablespoon butter and the garlic powder to the drained spaghetti. Place in a 9 x 13" pan and place chicken meat on top of spaghetti. You can season with salt & pepper, if you want. Set aside.

Melt 8 tablespoons butter, add flour & when blended, add 2 cups chicken stock, bring to boil & cook for 2 minutes. Add wine & simmer for 2 minutes longer. Add cream to sauce; check seasoning. Spoon sauce over the dish; then sprinkle the top with breadcrumbs and Parmesan cheese, if desired.

Bake in pre-heated 400 degree oven for 10-15 minutes, until the dish is well heated and the top is brown & crisp.

I prepared it ahead of time and froze it. Thaw before baking, it'll take longer to bake and I keep it covered for about 30 minutes, then uncover it & finish baking. Bon Appetit!