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| 1 | tablespoon | butter | ||
| 1 | cup | finely chopped onion | ||
| 2/3 | cup | finely chopped celery | ||
| 1 | teaspoon | ground black pepper | ||
| 3/4 | teaspoon | salt | ||
| 3 | 8-ounce | packages pre-sliced mushrooms | ||
| 1/2 | cup | dry sherry | ||
| 2/3 | cup | all-purpose flour | ||
| 3 | 14.5 ounce | cans fat free, low sodium chicken broth | ||
| 2-1/4 | cups | grated fresh Parmesan cheese, divided | ||
| 1/2 | cup | 1/3-less-fat cream cheese | ||
| 7 | cups | hot cooked vermicelli (1 pound) | ||
| 4 | cups | chopped cooked chicken breast (about 1-1/2 pounds) | ||
| 1 | 1-ounce | slice white bread | ||
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| Preheat oven to 350 degrees.
Melt butter in large stockpot coated with cooking spray over medium high heat. Add onion, celery, pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 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). 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 the pasta and
chicken, and stir until blended. Divide the pasta mixture between 2
- 8 inch square baking dishes coated with cooking spray.
Place bread in food processor; pulse 10 times or until
coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese;
sprinkle evenly over pasta mixture.
Bake at 350° for 30 minutes or until lightly browned.
Remove casserole from oven; let stand 15 minutes.
To freeze unbaked casserole: Prepare through Step 5.
Cool completely in refrigerator. Cover with plastic wrap, pressing to
remove as much air as possible. Wrap with heavy-duty foil. Store in
freezer for up to 2 months.
To prepare frozen unbaked casserole: Thaw casserole
completely in refrigerator (about 24 hours). Preheat oven to 350º. Remove
foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole
with reserved foil; bake at 350º for 30 minutes. Uncover and bake an
additional 1 hour or until golden and bubbly. Let stand 15 minutes. Per serving: 380 Calories; 33g protein; 12.2g Total Fat; 32.7g Carbs; 964mg Sodium; 2g Fiber |
