...Whew, this does take a good bit of prep - but the results are SO WORTH IT

https://www.epicurious.com/recipes/.....zzini-52612781

* tweaks / added in stuffs

Ingredients

1 tablespoon unsalted butter (used olive oil)
Cooking spray
1 cup finely chopped onion
2/3 cup finely chopped celery
2 cloves garlic, chopped*
3/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 (8-ounce) packages presliced mushrooms
1/2 cup dry sherry (used 1/3 cup*)
3 ounces all-purpose flour (about 2/3 cup) (used 1/3 cup here, its more than enough!)
3 (14.5-ounce) cans fat-free, less-sodium chicken broth (one can)
2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided (1/2 cup Parm*)
1/2 cup (4 ounces) 1/3-less-fat cream cheese
7 cups hot cooked vermicelli (about 1 pound uncooked pasta) (used 1 box angel hair, but any pasta is fine*)
4 cups chopped cooked chicken breast (about 1 1/2 pounds)
1 (1-ounce) slice white bread (you can use flavored breadcrumbs here, I skipped this)
* 1/3 cup chopped Castelvetrano olives, pitted
* 1 jar baby artichokes, chopped
* 1/2 cup whole milk pre-shredded mozzarella
* 1 small container of low-fat feta
* 1 teaspoon zhoug (its a Iranian spice mix of coriander leaves, parsley, garlic, chili flakes, cumin, cardamom and ground cloves.)
* 1/4 cut lemon, juiced and zested (it'll cut through the richness)

Preparation

1. Preheat oven to 350°.

2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, garlic, olives and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat. (* make sure you sure or whisk consistently, or you'll get lumps! When in doubt you can always add in more chicken stock if it gets too thick; add in 1/2 cup mozzarella, then the lemon)

4. Add 1 ¾ cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic baking dishes coated with cooking spray.

5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta. 6. Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes. To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months. To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours).

Preheat oven to 350°. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350° for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.

On my end I cooked the pasta separately, and then mixed in the feta - and used a large pregreased baking dish (about 2 tablespoons olive oil to coat, no more) and put the pasta in the dish...

Then cooked the rest with the 'sauce' and put right on top of the pasta, coated it with 1/2 cup parmesan cheese, and then cooked in the oven for 30 min!

*dies from exhaustion* Enjoy!!

Also please note: It IS worth it to get the good sherry for this dish, and not the 2.99 Kmart crap.
Don't cook with wine/sherry if you can't drink it.

Updated tasting notes: Very good, and well worth the effort to make!

This would more than likely feed 8 - 10 people, considering its just one box of spaghetti and nearly half of a leftover rotisserie chicken! *burp*