Servings: 12

1 lb thin spaghetti 1 lb thin spaghetti
1 medium onion finely diced 1 medium onion finely diced
1 rib celery finely diced 1 rib celery finely diced
1 8 oz container sliced baby bella mushrooms 1 8 oz container sliced baby bella mushrooms
2 Tbsp olive oil 2 Tbsp olive oil
4 clove garlic minced 4 clove garlic minced
1/2 cup unsalted butter ½ cup unsalted butter
1 tsp each seasoned salt and black pepper 1 tsp each seasoned salt and black pepper
1/3 cup all purpose flour ⅓ cup all purpose flour
4 cup whole milk 4 cup whole milk
2 tsp dry Italian seasoning 2 tsp dry Italian seasoning
1 tsp seasoned salt 1 tsp seasoned salt
1/4 tsp black pepper ¼ tsp black pepper
1/3 cup grated Parmesan cheese plus 2 Tbsp ⅓ cup grated Parmesan cheese plus 2 Tbsp
4 oz jar pimentos OR diced roasted red bell peppers well drained 4 oz jar pimentos OR diced roasted red bell peppers well drained
3 cup cooked chicken roughly chopped 3 cup cooked chicken roughly chopped
3 cup shredded white sharp cheddar cheese or Italian cheese blend divided 3 cup shredded white sharp cheddar cheese or Italian cheese blend divided

Preheat the oven to 350°F.
Spritz a 13 x 9 inch baking dish with cooking spray. Set aside.
Cook the spaghetti in salted water per the package directions until al dente. Drain well.
On the stove top in a medium-size pot, cook the diced onion, mushrooms and celery in a couple of drizzles of olive oil.
Cook for 5 minutes until the vegetables soften and are beginning to brown. Season with seasoned salt and black pepper to your taste.
Add the minced garlic and cook for 1 minute longer. Remove to a large mixing bowl.
In the same saucepan melt 1 stick of butter. Add the flour stirring constantly over medium-high heat.
Begin to whisk in the milk. Continue to cook, stirring continuously over medium heat until the sauce comes to a boil. Lower the heat and simmer for 3 to 5 minutes.
Add 2 tsp dry Italian seasoning, 1 tsp seasoned salt, and black pepper. Adjust salt and pepper to your taste, if needed.
Remove from the heat and add ⅓ cup grated Parmesan cheese.
Add the cooked spaghetti, cooked chicken, pimentos and 2 cups of shredded cheese to the large mixing bowl.
Pour the sauce over and stir until combined.
Pour into the baking dish and top with the remaining 1 cup of shredded cheese. Sprinkle with 2 Tbsp Parmesan cheese.
Bake for 30 to 40 minutes until golden and bubbly.