What you’ll need:
- 1 1/2 lb. chicken thighs
- 1/2 stick (4 tbsp) butter
- 4 tbsp oil (olive or canola or a mix of some sort), divided
- 2 cloves of garlic
- 1 lb white sliced white mushrooms
- approximately 1/2 cup dry white wine, divided
- ¼ cups Flour
- 2 cups Chicken Broth (from a can or reserved from cooking the thighs)
- 1-½ cup milk (I used 1%.)
- 1 cup Freshly Grated Parmesan Cheese (plus a little extra for sprinkling on top of casserole before baking)
- approximately 1 cup sliced black olives
- salt and pepper
- 1 pound pasta
What you’ll do:
- Place chicken in a pot of water and boil on medium-low heat for 40 minutes. Remove chicken from pot and allow to cool (until you can comfortably handle it). Keep some broth in the pot and reserve two cups of broth for later.
- Heat 2 tbsp oil in a large skillet; add garlic and mushrooms. Dump in 1/4 cup white wine and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes (or until liquid has totally evaporated). Remove mushrooms from skillet. Set aside.
- Bring broth to a boil. Add pasta to boiling broth and cook according to package directions. Drain when al dente. Remove chicken from bones and shred.
- Return skillet to medium-low heat. Add 4 tbsp butter and 2 tbsp oil. Sprinkle flour over butter and whisk to combine. Cook for 1-2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste. Simmer until thickened. Turn off heat, add Parmesan cheese, and stir.
- Add mushrooms, chicken, and chopped olives to cheese mixture. Stir to combine and check seasonings.
- Pour the pasta into a greased/oiled/Pammed 9 x 13 casserole pan and pour chicken mixture over top. Toss to incorporate. Bake at 350 degrees for 20 minutes or until golden brown and bubbly.
- Serve with something green, like brocolli or asparagus… and maybe some bread.