Cook pasta to al dente. Rinse in cold water when done so it stops cooking.
Heat oil in a large pot and sauté mushrooms until golden. Remove from pan and in the same pot melt butter over medium heat. Add flour and garlic and cook while whisking, about a minute. Gradually add milk while whisking and bring to a simmer.
Keep whisking as sauce thickens and add mushrooms and sundried tomatoes.
Take the pan off the heat and stir in provolone and half of Parmesan, reserving the rest for later. Add chicken and pasta to the pot. Season with salt and pepper to taste.
Sprinkle the top with cheese and bake uncovered at 400° for about 25 minutes.
After preparing the sauce and adding in chicken and pasta, divide into disposable freezer dishes. Cover the top tightly with plastic wrap. Place remaining Parmesan cheese into small freezer bags and place on top of plastic so you can sprinkle it when you bake later. Cover the whole thing with a lid or aluminum foil.
When ready to bake remove top and plastic and set cheese aside. Place foil back on the pan and back for about 1½ hours. Remove foil, stir, sprinkle cheese on top, and bake for an additional 10-15 minutes.