Greek Chicken and Pasta Casserole

2 cups (6 oz.) uncooked penne pasta
¼ cup butter
1 large onion, chopped (about 1 cup)
¼ cup all-purpose flour
1 ¾ cup chicken broth
1 cup crumbled feta cheese or shredded Havarti 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 Tbls. chopped fresh parsley

Heat oven to 350 degrees. Spray 11x7-inch glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Cook onion in butter for 3 minutes, stirring occasionally. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. Cook 3 to 4 minutes, stirring frequently, until thickened. Remove from heat; stir in cheese. Gently stir in pasta, chicken, artichokes, tomatoes, olives and parsley. Spoon into baking dish. Bake uncovered 25 to 30 minutes or until hot. Garnish with additional fresh parsley if desired. Enjoy!