1 lb thin spaghetti
1 medium onion, finely diced
1 celery rib, finely diced
8 oz sliced baby bella mushrooms [or your preference]
olive oil
4 clove garlic, minced
1/2 cup [1 stick] butter or light butter
seasoned salt and black pepper to taste
1/3 cup AP flour
4 cup whole milk
2 tsp dry Italian seasoning
1 tsp seasoned salt
1/4 tsp black pepper
1/3 cup grated Parmesan cheese plus 2 Tbsp
4 oz jar pimentos, well drained
3 cup cooked chicken, roughly chopped
roughly chopped
3 cup shredded white sharp cheddar cheese or Italian cheese blend, divided

Preheat the oven to 350°F. Spritz a 9 x 13 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 3-5 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 1/3 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 minutes until golden and bubbly

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