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1
Preheat oven to 350 degrees F and spray baking pans with cooking spray.
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2
Melt butter over medium-high heat in a large stock pot and add in onions and 1/2 teaspoon salt and 1/2 teaspoon pepper.
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3
Cook for about 3 minutes until onions start to soften.
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4
Add sliced mushrooms with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper (were seasoning every layer) and cook down another 57 minutes until mushrooms become tender.
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5
Pour in the sherry and cook for 1 minute.
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6
Carefully measure flour and slowly add it into the mushroom mixture constantly stirring.
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7
It will become very thick.
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8
Cook for 3 minutes.
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9
While continuing to stir, slowly pour in chicken broth.
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10
Turn heat to high and bring to a boil.
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11
Reduce heat and simmer for 5 minutes.
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12
Add 1 3/4 up Parmesan cheese and cream cheese.
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13
Stir until completely melted.
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14
It will still look a little watery at this point, but dont fret!
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15
Now throw in the cooked pasta and chopped chicken breast.
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16
Give it a quick mix until everything is combined.
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17
Pour the mixture into two 8-inch square pans.
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18
Mix the breadcrumbs with remaining Parmesan cheese and sprinkle over the top of both pans.
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19
Bake for 30 minutes until its bubbly and golden brown.
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20
Let sit 15 minutes before serving.
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21
Recipe adapted from Cooking Light.
