1 whole fryer chicken, cut apart
1 lb. thin spaghetti
1 stick butter
16 oz white mushrooms, sliced
2 c. chicken broth
1 1/2 c. whole milk
1 c. parmesan cheese, grated, plus additional for topping
1 c. black olives, chopped
1/2 c. dry white wine
1/4 c. flour
kosher salt and freshly ground black pepper
Boil chicken in a large stock pot over medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Leave broth in pot.
Melt 2 T. butter in a large skillet. Add mushrooms, 1/4 c. white wine, and season with salt and pepper. Cook mixture over medium heat until liquid has evaporated. Remove mushrooms from skillet and set aside.
Bring chicken broth to a boil. Break spaghetti into thirds and add to boiling broth. Cook pasta until al dente.
Remove chicken meat from bones and shred until you have 2+ cups of shredded chicken.
Return large skillet to medium-low heat. Add 6 T. butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 c. broth and whisk to combine. Pour in milk, remaining 1/4 c. 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.
Pour mixture into a 9 x 13 casserole dish. Bake at 350 degrees or until golden brown and bubbly. Serve immediately.