Chicken Tetrazzini

By mangia_g2

This recipe makes 2 8x8 casseroles. Just divide ingredients in half if necessary.

Ingredients

• 1 TB butter
• Cooking spray
• 1 cup finely chopped onion
• 2/3 cup finely chopped celery
• salt & pepper
• 3 each (8 oz pkgs) sliced mushrooms
• 1/2 cup dry sherry
• 2/3 cup flour
• 45 oz chicken broth
• 2 1/4 cups (9 oz) grated fresh Parmesan cheese, divided
• 1/2 cup (4 oz) light cream cheese
• 7 cups hot cooked vermicelli (about 1 lb uncooked pasta)
• 4 cups chopped cooked chicken breast (about 1 1/2 lbs)
• 1 slice (1 oz) white bread (or store bought bread crumbs)

Details

Adapted from CookingLight.com

Preparation

Step 1

Preheat oven to 350.

Melt butter in large stockpot coated with cooking spray over medium high heat. Add onion, celery, salt, pepper and mushrooms. Saute 4 minutes or until mushrooms are tender. Add sherry. Cook one minute.

Lightly spoon flour into a measuring cup; 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.

Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken, and stir until blended. Divide mixture between 2 (8 inch square) baking dishes coated with cooking spray.

Place bread in food processor and pulse ten times or until coarse crumbs form. Combine crumbs with 1/2 cup Parmesan cheese and sprinkle evenly over pasta mixture.

Bake at 350 for 30 minutes or til lightly browned. Remove from oven and let stand 15 minutes.

To freeze an unbaked casserole: completely cool the casserole (in the refrigerator) after topping with crumb mixture. Cover with plastic wrap, pressing to remove as much air as possible. Wrap in foil and store in the freezer for up to two months.

To bake frozen unbaked casserole: Thaw completely in refrigerator for about 24 hours. Preheat oven to 350. Remove foil and reserve it for later. Remove and discard plastic wrap. Cover casserole with foil and bake for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.