Pioneer Woman's Chicken Tetrazzini

I grew up eating tuna tetrazzini, which has to be one of my least favorite things in the whole world.  I saw this recipe in the Pioneer Woman's newest cookbook, and the recipe sounded great, so I decided to try it out, and made a few changes along the way.  The calories for 1/12 of the total are 354, and I really liked how this turned out.  Aaron gave it a 7, because he doesn't like mushrooms, Owen gave it an 8, and Noah and I gave it a 9, despite Noah's dislike of olives.  This was really good, creamy and satisfying.  Here's what I did:

4 T butter
4 cloves garlic, minced
1/2 lb white mushrooms, sliced
salt
1 c chicken broth or dry white wine
1/4 c flour
4 c chicken broth
8 oz cream cheese
1 lb chicken breasts, diced
seasonings to taste, I used poultry seasoning, onion powder, garlic salt, and thyme
1 can black olives, sliced
Canned Peas and Corn or other mixed veggies
4 slices bacon, cooked and chopped
1 c Monterey Jack cheese, grated
1/2 c Parmesan cheese
1/2 lb thin spaghetti, cooked
1/2 c panko bread crumbs

Preheat the oven to 350.  Melt the butter in a large pot and add the garlic and mushrooms.  Add in the chicken, and salt and seasonings and cook until chicken is no longer pink, about 5 minutes.  Pour in the wine/broth, then cook until the liquid is reduced by half.  Add in the flour, then the broth, and cook until the sauce is thick.  Add in the cream cheese, the olives, the veggies, the bacon, and the cheeses.  Stir and then add in the spaghetti.  Pour the mixture into a casserole dish, top with the panko, then bake for 20-25 minutes (more like 35 minutes), until the casserole is bubbly and the bread crumbs have browned.  Serve!