Baked Creamy Chicken Penne

This recipe came from Celia Fielding, via our ward email recipe swap. She calls it "Creamy Chicken Spaghetti," but when it came time to make it last night, I realized I was out of spaghetti, so I substituted mezze penne instead. Also, since you bake the pasta dish, I felt it needs to be included in the name since it takes on a "new idenitity" when baked. But however you make it and whatever you call it, it's good.

Baked Creamy Chicken Penne
(thanks for sharing Celia!)

8 oz mezze penne (or thin spaghetti, or any pasta, really)
Chicken broth made with water and bouillon or base (about 3 cups)
4 Tbsp butter
5 Tbsp flour
2 cups milk
1 cup chopped green bell pepper (optional)
¾ cup sharp cheddar cheese
1 can (10-3/4 oz) condensed cream of mushroom or cream of chicken soup
½ tsp garlic powder
1 tsp salt
1 tsp Worcestershirt sauce
2 Tbsp chopped pimiento
3 cups diced cooked chicken or turkey
½ to 1 cup grated parmesan cheese or shredded cheddar cheese for topping.

Put enough chicken broth in a large saucepan to cook spaghetti; bring to a boil. Cook spaghetti in the boiling chicken broth until tender.
In a large saucepan over low heat, melt butter; add flour, stirring until smooth and bubbly. Gradually add milk; cook, stirring, until sauce is thickened. Add green pepper, 3/4 cup shredded cheese, the cream of mushroom soup, garlic powder, salt, Worcestershire sauce, and pimiento. Add chicken and cooked spaghetti; transfer to a lightly greased casserole. Top with Parmesan cheese or more shredded Cheddar cheese and bake at 350° for 25 to 30 minutes.