Creamy Chicken Spaghetti Casserole - Medium- $8 per family

This makes a 9x13 size or 8 servings, so I tripled it.

1 Whole cut up fryer chicken (I used whole chicken breast-- 2 heaping cups when shredded)
1 stick (1/2 cup) of butter
16 oz. of white mushrooms, sliced
1/4 cup dry white wine
kosher salt and pepper
1/4 cup flour
2 cups chicken broth (reserved from chicken or canned)
1-1/2 cup whole milk (I used 2%)
1/4 cup (additional) dry white wine
1 cup freshly grated Parmesan cheese
1 cup whole black olives, chopped
1 tsp kosher salt, or to taste
freshly ground black pepper
extra cheese, for sprinkling
1 pound thin spaghetti (I used whole grain)

Place chicken in pot of water and boil on medium-low heat to 30-40 minutes. remove chieken from pot and allow to cool slightly. keep broth in pot

Melt 2 Tbs butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8-10 minutes, or until liquid had totally evaporated (I just did 10 minutes because my liquid never evaporated). Remove mushrooms from skiller. Set aside.

Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti peices to boiling broth and cook. Drain when al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken.

Return large skillet to medium-low heat. Add 6 Tbs butter. Sprinkle flour over butter, whisking to combine. Cook for 1-2 minutes. Pour in 2 cups broth and whisk to combine. Let bubble. Pour in milk , additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. turn off heat, add Parmesan cheese, and stir.

Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.

Turn into a 9x13 casserole pan. Sprinkle with Parmesan cheese.

Bake at 350 degrees or for 30 minutes or so, or until the top is golden brown and bubbly. Serve with salad and warm crusty bread

Freezer club: Thaw. Bake at 350 degrees or for 30 minutes or so, or until the top is golden brown and bubbly. Serve with salad and warm crusty bread