1 whole chicken, cut up (I used all dark meat)
1 stick unsalted butter, divided
2 cups sliced mushrooms
1/2 cup white wine, divided
Kosher salt and ground black pepper
1/4 cup flour
2 cups chicken stock (reserved from the chicken or canned)
1 cup milk
1/2 cup half and half
1 cup freshly grated Romano cheese
1 large can pitted black olives, chopped
1 lb. thin spaghetti, broken in half
Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Keep broth in pot.
Melt 2 tablespoons butter in a large skillet. Add the mushrooms, 1/4 cup of the white wine and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes. Remove mushrooms from skillet and set aside.
Bring broth to a boil. Add spaghetti pieces to boiling broth and cook to al dente. Remove the spaghetti from the pot reserving the broth. Remove meat from bones and shred until you have 2 to 3 cups of shredded chicken.
Return skillet to medium-low heat. Add remaining butter. Sprinkle flour into the melted butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth whisking to combine. Pour in milk and half and half, the remaining 1/4 cup wine and season with salt and pepper to taste. Cook until bubbly and thick. Turn off heat, add Romano cheese, and stir.
Preheat oven to 350 degrees.
Add mushrooms, chicken and chopped olives. Stir to combine. Season again if necessary. Add cooked spaghetti and stir.
Pour into a 9 x 13-inch casserole dish, sprinkle with addition grated Romano and bake until golden brown and bubbly.
Recipe adapted from Pioneer Woman
