Chicken Tetrazzini

This is not my picture, it is from the website. I forgot to take a picture when I made it, but when I make the second batch, I will be sure to get a picture of what it actually looks like.

Source
www.CookingLight.com

Recipe
1 tablespoon butter
Cooking spray
1 cup finely chopped onion
2/3 cup finely chopped celery
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
3 (8-ounce) packages presliced mushrooms
1/2 cup dry sherry
2/3 cup all-purpose flour
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

Preheat oven to 350°.

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

Lightly spoon flour into a measuring cup; 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.

Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Divide the pasta mixture between 2 (8-inch-square) baking dishes coated with cooking spray.

Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.

Bake at 350° for 30 minutes or until lightly browned. 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 350º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350º for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.

Serves 12 (6 servings per casserole)

My Revisions
Instead of the sherry, I used white cooking wine.
Instead of 1/3 less fat cream cheese, I used fat free cream cheese.
Instead of vermicelli, I used whole wheat thin spaghetti.
Instead of white bread, I used wheat bread.

Nutrition Information Per Serving
Calories : 380
Fat : 12.2g
Protein : 33g
Carbohydrate : 32.7g
Fiber : 2g
Cholesterol : 66mg
Iron : 2.8mg
Sodium : 964mg
Calcium : 319mg

Outcome
This came out wonderful. I loved how creamy and full of mushrooms this was. But more than anything, I love that it made two casseroles, so I can have another meal to pop in the freezer next week sometime when I don't feel like cooking. My husband liked it as well and said he would definitely eat it again. He also said he didn't even notice that they were wheat noodles. Success!