Legendary Chicken Spaghetti Casserole

½ pound (227 g) spaghetti
3 tbsp (45 ml) Country Crock® Original Spread
2 tbsp (30 ml) all-purpose flour
1 ¼ cups (300 ml) milk
2 cups (about 170 g) shredded mozzarella cheese, reserve some for topping
½ tsp (2.5 ml) salt
2 cups (about 255 g) shredded cooked chicken
1 ½ tbsp (22.5 ml) finely chopped fresh basil (or ½ tsp or 2.5 ml dried basil), plus more for serving
1 ½ tbsp (22.5 ml) finely chopped fresh Italian parsley (or ½ tsp or 2.5 ml dried parsley), plus more for serving
1 ½ tbsp (22.5 ml) finely chopped fresh chives (or ½ tsp or 2.5 ml dried chives), plus more for serving
½ tbsp (7.5 ml) fresh lemon juice

Preheat your oven's broiler to the low setting and place the oven rack in the middle position. Meanwhile, cook the pasta following the package instructions. Once cooked, reserve ¼ cup (60 ml) of the cooking water. Drain and rinse the pasta and set aside.
In a large 10-11” (25-28 cm) skillet over medium-low heat, melt the Country Crock® Original spread. Add the flour and whisk until a thick paste forms.
Increase the heat to medium and gradually whisk in the milk. Whisking constantly to help break up flour clumps. Cook the sauce until it thickens, about 5-6 minutes.
Add the mozzarella cheese, reserving ½ cup (about 120 g) for topping, and salt, and continue whisking until the mixture becomes smooth, about 1-2 minutes.
Remove the skillet from heat and stir in the shredded cooked chicken, basil, parsley, chives, and lemon juice until combined. Add the reserved cooking water as needed to achieve a creamy sauce consistency.
With tongs, add in the cooked spaghetti and toss to coat the noodles with the sauce.
Sprinkle with reserved mozzarella cheese. Place it in the oven under the broiler until it's heated through, which should take about 4 minutes.
Garnish the dish with extra basil, parsley, and chives. Serve immediately and enjoy!