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1
Break spaghetti into thirds and cook in boiling salted water.
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2
When finished, drain and set aside.
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3
Meanwhile, melt butter in large stockpot or dutch oven coating with cooking spray over medium-high heat.
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4
Add onion, celery, pepper, salt and mushrooms.
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5
Saute until mushrooms are tender, about 5 minutes.
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6
Add sherry and cook 1 minute.
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7
Gradually add flour to the pan, stirring constantly (mixture will be thick).
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8
Gradually add broth, stirring constantly.
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9
Bring to a boil.
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10
Reduce heat; simmer 5 minutes, stirring frequently.
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11
Remove from heat.
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12
Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts and is incorporated.
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13
Add the cooked pasta and chicken and stir until blended.
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14
Divide the pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.
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15
Sprinkle bread crumbs and remaining Parmesan cheese over each casserole.
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16
Freeze one of the casseroles to use later.
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17
For the other, bake at 350 for 30 minutes or lightly browned.
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18
Remove from oven and let stand 15 minutes.
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19
To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (takes at least 24 hours).
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20
Preheat oven to 350.
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21
Cover casserole with foil and bake 30 minutes.
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22
Uncover and bake an additional 1 hour or until golden and bubbly.
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23
Let stand 15 minutes.
