Ingredients
- 1 Tbsp butter
- 1 cup finely chopped onion
- 2/3 cup chopped celery
- 3/4 tsp pepper
- 1/4 tsp salt
- 3 (8-ounce) packages presliced mushrooms
- 1/2 cup dry sherry
- 2/3 cup flour
- 3 (14.5 oz) cans chicken broth
- 2 1/4 cups grated parmesan cheese
- 1/2 cup cream cheese
- 7 cups hot cooked vermicelli(about 1 lb uncooked)
- 4 cups chopped cooked chicken breasts
- Bread crumbs
Preparation
Step 1
Preheat oven to 350
Melt butter in a large stockpot over med heat. Add onion, salt and pepper, and mushrooms, sauté 4 minutes. Add sherry cook 1 minute
Weigh or lightly spoon flour into dry measuring cups, level with a knife. Gradually add flour to pan, cook 3 minutes, stirring constantly with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat, simmer 5 minutes, stirring frequently. Remove from heat
Add 1 3/4 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.
Mix 1 cup breadcrumbs with remaining parmesan cheese and sprinkle over pasta
Bake at 350 for 30 minutes or untl lightly browned and bubbly. Let stand 10 minutes