Cheddar Chicken Casserole

I went over to my friend Kat's house for dinner and this is what she made for us! This is a quick and easy weeknight meal that is pleasing to both kids and adults!!  The original recipe calls for turkey and regular pasta but I switched it to chicken since thats all I had and whole wheat pasta to make it healthier. Enjoy!

4 cups uncooked spiral pasta
1 garlic clove, minced
3 Tbsp. butter
3 Tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. prepared mustard
1/4 tsp. dried thyme
1/4 tsp. pepper
2 cups 2% milk
1-1/2 cups (6 oz.) shredded cheddar cheese
2 cups cubed cooked chicken
2 cups frozen mixed vegetables, thawed
1/2 cup slivered almonds optional

Cook pasta according to package directions.

Meanwhile, in a large saucepan, saute garlic in butter until tender.  Stir in the flour, salt, mustard, thyme and pepper.  Gradually stir in milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in cheese until melted.  Drain pasta; place in a large bowl.  Toss with turkey, vegetables and cheese sauce.

Transfer to a greased 13-in. x 9-in. baking dish.  Sprinkle with the almonds.  Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through.

This recipe came from Taste of Home Simple & Delicious October/November 2010 magazine.