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1
Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes.
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2
Remove chicken from pot and allow to cool slightly.
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3
Keep broth in pot.
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4
Melt 2 tablespoons butter in a large skillet.
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5
Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper.
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6
Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated.
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7
Remove mushrooms from skillet.
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8
Set aside.
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9
Bring broth to a boil.
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10
Break spaghetti into thirds (shorter pieces).
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11
Add spaghetti pieces to boiling broth and cook.
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12
Drain when al dente.
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13
Remove meat from bones and shred until you have 2-plus cups of shredded chicken.
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14
Return large skillet to medium-low heat.
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15
Add 6 tablespoons butter.
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16
Sprinkle flour over butter, whisking to combine.
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17
Cook for 1 or 2 minutes.
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18
Pour in 2 cups broth and whisk to combine.
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19
Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick.
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20
Turn off heat, add Parmesan cheese, and stir.
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21
Add mushrooms, chicken, and chopped olives.
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22
Stir to combine and check seasonings.
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23
Add cooked spaghetti and stir.
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24
Turn into a 9 x 13 casserole pan.
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25
Bake at 350 degrees or until golden brown and bubbly.
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26
Serve with salad and warm, crusty bread.
