Chicken Tetrazzini

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 0.7 cup celery finely chopped
• 1.5 pounds chicken breast cooked chopped
• 0.5 cup cooking sherry dry
• 43.5 ounce less-sodium chicken broth fat-free canned
• 0.7 cup flour all-purpose
• 24 ounce pre mushrooms 
• 1 cup onion finely chopped
• 9 ounces parmesan cheese fresh divided grated
• 7 cups vermicelli hot cooked uncooked ( 1 pound pasta)
• 0.3 teaspoon salt 
• 1 tablespoon butter unsalted
• 1 ounce bread white

Equipment

• food processor
• frying pan
• oven
• knife
• whisk
• pot
• plastic wrap
• aluminum foil
• measuring cup

Directions

1. Preheat oven to 35
2. Melt butter in a large stockpot over medium-high heat.
3. Add onion, celery, black pepper, salt, and mushrooms; saut 4 minutes or until mushrooms are tender.
4. Add sherry; cook 1 minute.
5. Weigh or lightly spoon flour into dry measuring cups; 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.
6. Remove from heat.
7. Add 1 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts.
8. Add pasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic baking dishes coated with cooking spray.
9. Place bread in food processor; pulse 10 times or until coarse crumbs form.
10. Combine breadcrumbs and cup Parmesan cheese; sprinkle evenly over pasta.
11. Bake at 350 for 30 minutes or until lightly browned and bubbly.
12. Remove casserole from oven; let stand 15 minutes.
13. To freeze unbaked casserole: Prepare through Step 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.
14. To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 35
15. Remove foil; reserve foil.
16. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350 for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly.
17. Let stand 15 minutes.