Very good dish. I used ronzoni garden vegetable spaghetti, as I thought wheat spaghetti would be too heavy. The chicken broth I used sw homemade I know that sounds fufu but I got that recipe off the net...so easy put all your leftover vegs or ends you cut off in a bag in freezer when full dump in a pan cover with water add thyme and other spices along with the carcass of a rotisserie chicken. Simmer 40 min then freeze. This made it very flavorful. Also used rotisserie chicken for this recipe and subbed panko breadcrumbs for white bread. It was moist not heavy. Would make again!!!
A classic that makes great use of leftover turkey or chicken. It’s so creamy and comforting that you’ll be glad it makes two casseroles—one for now and one for later.
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- 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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