This recipe was good, but not great. I'd make it again. I did a LOT of doctoring to it tho. I think it would have been incredibly bland without the added spices (lots of garlic (4 cloves), thyme & sage, as well as 8oz more mushrooms & an extra onion). I also added edemame beans (shelled uncooked soy beans) for extra color, texture and nutritional value. Also it made a lot more than I thought it would. I had 2 half sized aluminum chafing pans filled pretty full. I used the barilla plus angel hair spaghetti, it holds its shape and has extra nutritional value too. So I didn't have any issues with mushy pasta. The sauce was fine. I used wondra instead of regular flour, because I think it takes less effort to make a sauce with it. If you are making this ahead, and putting it in your refrigerator to cook when you come home at night, allow at least a full hour for it to heat up. It is incredibly dense and takes a long time to heat up if you are starting from a cold refrigerated state
Photography: Randy Mayor; Styling: Melanie J. Clarke
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Amount per serving
- Calories: 422
- Fat: 12.1g
- Saturated fat: 6.5g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 0.8g
- Protein: 35g
- Carbohydrate: 39.6g
- Fiber: 2.3g
- Cholesterol: 76mg
- Iron: 2.7mg
- Sodium: 702mg
- Calcium: 272mg
- 1 tablespoon unsalted butter
- Cooking spray
- 1 cup finely chopped onion
- 2/3 cup finely chopped celery
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 3 (8-ounce) packages presliced mushrooms
- 1/2 cup dry sherry
- 3 ounces all-purpose flour (about 2/3 cup)
- 3 (14.5-ounce) cans fat-free, less-sodium chicken broth
- 2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese
- 7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
- 4 cups chopped cooked chicken breast (about 1 1/2 pounds)
- 1 (1-ounce) slice white bread
- 1. Preheat oven to 350°.
- 2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
- 3. 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. Remove from heat.
- 4. Add 1 ¾ 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.
- 5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta.
- 6. Bake at 350° for 30 minutes or until lightly browned and bubbly. 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 350°. Remove foil; reserve foil. 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. Let stand 15 minutes.
This recipe was updated for the November, 2012 25th anniversary issue.
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