Greek Chicken and Pasta Casserole

Great to make on a Sunday and munch on all week.  Fabulous.  I often double.

2 cups uncooked spiral pasta (6 oz)

¼ cup butter

1 large onion, chopped (1cup)

¼ cup wheat flour

1 can (14 oz) reduced-sodium chicken broth

1 cup crumbled feta cheese

3 cups chopped deli rotisserie chicken

1 jar (6 oz) marinated artichoke hearts, drained, chopped

½ cup sun-dried tomatoes in oil, drained, chopped

1/3 cup sliced kalamata olives

2 tbs chopped fresh parsley

Heat oven to 350º. Spray 11x7 inch (2qt) glass baking dish with cooking spray. Cook and drain pasta as directed on package.

Meanwhile, in 3-qt saucepan, melt butter over medium heat. Add onion, cook 3 minutes, stirring occasionally. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. Cook 3-4 minutes, stirring frequently, until thickened. Remove from heat; stir in cheese. Gently stir in cooked pasta, chicken, artichoke hearts, tomatoes, olives, and parsley. Spoon into baking dish.

Bake uncovered 25-30 minutes.