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
Preparation
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.
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