Ingredients:

• 16 ounces fusilli or casarecce pasta 
• 4 tablespoons butter, divided
• 1 cup chopped onion
• 2 tablespoons flour
• 1/2 cup dry white wine
• 1 cup chicken both
• 1/2 cup heavy cream
• 1/2 tablespoon dried leaf thyme
• 1 tablespoon chopped parsley
• 2 cups diced cooked chicken
• 2 cups frozen kale or spinach, cooked and well drained
• 2 cups shredded cheddar or Cheddar blend of cheeses 
• salt and pepper, to taste
• 1 cup soft fresh bread crumbs

 Preparation:

Cook the pasta as directed on the package, then drain and rinse with hot water; set aside.

In a skillet or large saucepan, melt 2 tablespoons of butter over medium heat. Add onion and cook, stirring, until onion is lightly browned. Add the flour and cook, stirring, until the dlour is well incorporated. Add the wine and chicken broth. Continue cooking, stirring, until thickened and bubbly. Add the cream, thyme, parsley, chicken and kale, stir to blend. Stir in the cheese until melted, then salt and pepper, to taste. Combine with the pasta and transfer to a lightly greased 2 - to 2 1/2 quartbaking dish.

Melt the remaining 2 tablespoons of butter and toss with the bread crumbs. Spread over the casserole. Bake at 350* for about 25 minutes, r until casserole is hot and top is lightly browned. To brown the crumbs more, turn the broiler on far a few seconds. Watch carefully, though, They could burn very quickly.

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