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1
Combine chicken, 1 cup water, garlic and bay leaf in large saucepan.
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2
Cover and simmer just until chicken is cooked through, turning once, about 15 minutes.
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3
Transfer chicken to plate; cool.
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4
Shred chicken.
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5
Pour cooking liquid into measuring cup, adding more water to measure 1 cup if necessary.
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6
Reserve cooking liquid.
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7
Whisk flour and cornstarch in heavy large saucepan.
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8
Add 1 cup milk; whisk until smooth.
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9
Stir in 1 cup milk, tarragon, salt, nutmeg and reserved 1 cup chicken cooking liquid.
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10
Stir over medium heat until mixture thickens and boils, about 5 minutes.
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11
Add wine; stir until mixture is very thick, about 2 minutes longer.
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12
Remove from heat.
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13
Stir in shredded chicken and spinach.
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14
(Can be made 1 day ahead.
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15
Cover and chill.
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16
Rewarm over medium-low heat, stirring frequently, before continuing.)
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17
Preheat oven to 400F.
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18
Oil 11 x 7 x 2-inch glass baking dish.
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19
Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite.
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20
Drain.
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21
Return to pot.
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22
Add mushrooms and chicken mixture; toss.
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23
Season with salt and pepper.
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24
Transfer to prepared baking dish.
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25
Heat oil in small nonstick skillet over medium-high heat.
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26
Add breadcrumbs; stir 1 minute.
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27
Sprinkle over casserole.
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28
Bake until casserole bubbles and breadcrumbs are golden, about 20 minutes.
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29
Let stand 10 minutes.
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30
Sprinkle with Parmesan.
