Chicken Tetrazzini!

This was very tasty--Rob approved and the boys even ate it, the noodly part at least. :) It makes two so you can freeze one. this is adapted a little..

Ing.

1 tbsp unsalted butter
cooking spray
1 cup finely chopped onion (I use about a half tsp onion powder)
2/3 C finely chopped celery
3/4 tsp pepper
1/4 tsp salt
2 (8 ounce) packages presliced mushrooms
1/2 c dry sherry
2/3 c all purpose flour
3 (14.5 oz) cans chicken broth
2 1/4 C parmesan cheese
1/2 c cream cheese
7 cups hot cooked vermicelli or angel hair (about 1 lb uncooked pasta)
4 c shredded cooked chicken breast
bread crumbs

Prep.

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.