Ingredients you’ll need:
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
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.

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