Chicken Tetrazzini

1 Tbsp. butter
cooking spray
1 C. onion, finely chopped
2/3 C. celery, finely chopped
1 tsp. freshly ground black pepper
3/4 tsp. salt
3 (8 oz.) pkgs. presliced mushrooms
1/2 C. dry sherry
2/3 C. all-purpose flour
3 (14 oz.) cans fat-free, less-sodium chicken broth
2-1/4 C. freshly grated Parmesan cheese, divided
1/2 C. (4 oz.) 1/3-less-fat cream cheese
7 C. hot cooked vermicelli pasta (about 1 lb. uncooked)
4 C. chopped chicken breast (about 1-1/2 lbs)
bread crumbs (1 oz.)

1. Preheat oven to 350

2. Melt butter in large stockpot coated with cooking spray over medium-high heat.  Add onion, celery, pepper, salt and mushrooms; saute 4 minutes or until mushrooms are tender.  Add sherry, cook 1 minute.

3. Lightly spoon flour into a measuring cup; 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.

4. Add 1-3/4 C. 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 (1-1/2 qt.) baking dished coated with cooking spray.

5. Combine bread crumbs and remaining 1/2 C. Parmesan cheese; sprinkle evenly over pasta mixture.

6. Freeze one unbaked casserole by covering with plastic wrap, pressing to remove as much air as possble.  Then cover with heavy-duty foil and store in freezer up to 2 months.  Bake the other casserole at 350 for 30 minutes or until lightly browned.  Remove casserole from oven, let stand 15 minutes.

7. To prepare frozen casserole, let defrost in refrigerator completely, about 24 hours.  Remove foil and plastic wrap.  Cover casserole again with foil.  Bake at 350 for 30 minutes.  Uncover and bake an additional 1 hour or until golden and bubbly.

1 casseroles, 6 servings each. 380 Calories, 12.2g Fat. 33g Protein, 32.7g Carbs