College Chicken Casserole - cooking recipe

Ingredients

6 cups water
1/2 cup dry white wine
1 1/2 teaspoons dried basil
2 cloves garlic, halved
1 (10 1/2 ounce) can reduced-sodium chicken broth
6 chicken breast halves (about 2& 1/4 pounds)
4 chicken thighs (about 1 pound)
4 cups sliced cremini mushrooms (8 ounces)
1/4 cup all-purpose flour
1 cup 1% low-fat milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups herbed seasoned stuffing mix
3 tablespoons light butter, melted

Preparation

Combine first 5 ingredients in a dutch oven; bring to a boil.
Add chicken; cover, reduce heat, and simmer 30 minutes or until tender.
Remove chicken with a slotted spoon; bring broth mixture to a boil.
Cook until reduced to 4 cups (about 30 minutes) Pour reduced broth mixture into a zip-top plastic bag.
Snip off 1 corner of bag; drain 2 cups broth mixture into a 2 cup glass mixture, stopping before the fat layer reaches the opening.
Reserve the remaining broth mixture for another use.
Discard fat.
Remove chicken from skin and bones, shred with 2 forks to measure 4& 1/2 cups meat.
Place the chicken in a 13 x 9 baking dish coated with cooking spray.
Preheat oven to 400 degrees.
Place a large skillet coated with cooking spray over medium high heat.
Add mushrooms; Saute 5 minutes.
Remove from skillet; gradually add milk, stirring with a whisk until blended.
Add 2 cups broth mixture; cook over medium heat 12 minutes or until slightly thick, stirring constantly with a whisk.
Stir in mushrooms, salt, and pepper.
Pour over chicken.
Combine the stuffing mix and butter in a bowl, and sprinkle over the mushroom mixture.
Cover and bake casserole@ 400 degrees for 20 minutes.
Uncover and cook casserole 10 minutes or until bubbly.