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1
Preheat the oven to 350F.
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2
Lightly coat a 9 x 13-inch casserole dish with cooking spray.
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3
Bring a large pot of heavily salted water to a boil.
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4
Break the noodles in half and cook according to package instructions.
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5
Drain the pasta and set aside.
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6
Coat the chicken pieces with olive oil and season with salt and pepper.
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7
Place the chicken on a baking sheet and bake for 15 to 20 minutes or until no longer pink.
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8
Remove the baking sheet from the oven and let the chicken cool.
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9
When cool enough to handle, dice it and set aside.
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10
In same pot as you cooked the noodles in, melt the butter over medium heat.
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11
Add the onion, celery, and mushrooms, and cook, stirring, until soft, about 8 minutes.
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12
Season with the salt, add the sherry, and cook for about 1 minute.
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13
Gradually add the flour to the pot while stirring to coat the vegetables.
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14
Cook, stirring constantly, until the mixture is thick, about 5 minutes.
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15
Begin gradually adding the chicken broth while stirring constantly.
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16
Bring the mixture to a boil, then reduce the heat to low.
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17
Simmer for about 5 minutes or until thickened.
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18
Add the cream cheese and stir until melted.
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19
Add 1 cup of the Parmesan cheese to the pasta and cooked chicken and stir until combined.
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20
Pour the mixture into the prepared casserole dish.
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21
Mix the bread crumbs with the remaining 1/3 cup of Parmesan cheese in a small mixing bowl.
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22
Sprinkle the topping evenly over the casserole.
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23
Bake for 30 minutes or until bubbly and browned on top.
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24
Let the casserole rest for 10 minutes before serving.
