Chicken Pasta

This recipe was always served at carb loading nights for T's hockey teams the night or two before a big game. Not sure if carb loading is still trendy in hockey circles, but they all loved this chicken pasta. It is a relic from the 70's.

1 BBQ chicken
2 oz butter
1 medium onion, chopped
2 stalks celery, chopped
1/3 cup flour
1 cup milk
1 cup water (I make my owm stock so would probably use that instead of water and stock cube)
salt, pepper
chicken stock cube
1/4 cup sour cream
1/4 cup dry white wine
1/2 10oz can corn
7 oz tin whole mushrooms (probably use fresh mushrooms these days as the tinned stuff gets very salty)

Heat butter in saucepan. Add chopped onion and sliced celery. Cook gently till soft but not brown. Add flour and cook for 2 minutes. Remove from heat, gradually add milk and water, return to heat, add crumbled stock cube. Cook stirring until mixture boils and thickens. Add cream, white wine and salt and pepper to taste, stir in chicken, drained corn and mushrooms and heat through. Serve with pasta. You could also make this into a pasta bake. The recipe is originally a mornay baked for 30 minutes after topping with breadcrumbs and cheese.