Pioneer Woman Chicken Tetrazzini

Directions

• Prep the oven: Preheat the oven to 350°F. Then butter a 13-by-9-inch baking dish and set it aside.
• Boil the pasta: Bring a large pot of salted water to a boil and cook 1 pound of broken spaghetti 2 minutes less than the package says. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.
• Crisp the bacon: While the pasta cooks, fry 4 slices of bacon in a large Dutch oven over medium heat for 5 to 7 minutes, flipping now and then. Move the bacon to a paper-towel lined plate to cool, then crumble it.
• Sauté the mushrooms: Melt 2 tablespoons butter in the bacon drippings over medium-high heat, then add 1 package quartered cremini mushrooms and 1/2 teaspoon salt. Sauté for 5 to 7 minutes until golden, then stir in 4 chopped garlic cloves for 1 minute.
• Build the sauce: Sprinkle in 3 tablespoons flour and cook for 2 to 3 minutes until slightly toasted. Add 3/4 cup white wine and reduce it by half, then slowly stir in 4 cups chicken broth and cook 7 to 9 minutes until slightly thickened.
• Melt in the cheese: Reduce the heat to medium low and gradually stir in the cubed cream cheese, 1 cup white cheddar and 3/4 cup parmesan. Keep stirring until everything melts smooth.
• Combine everything: Add the pasta, 3 1/2 cups shredded rotisserie chicken, 1 cup frozen peas, 1/2 cup chopped green olives, the bacon, 1 teaspoon pepper, the juice of 1 lemon and the remaining 1 1/2 teaspoons salt, then stir. Add the reserved pasta water 2 tablespoons at a time, up to 1 cup, until the mixture looks almost soupy.
• Mix the topping: Melt the remaining 2 tablespoons butter in a medium bowl in the microwave. Stir in 1/2 cup panko, 1/4 cup chopped parsley, the lemon zest and the remaining 1/4 cup parmesan.
• Bake and rest: Pour the spaghetti mixture into the prepared dish and sprinkle the breadcrumb mixture over the top. Bake for about 25 minutes until bubbly and golden brown, then let it rest for 5 minutes before serving.