Chicken Tetrazzini

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: More than 1 hour

1 tbsp butter
1 cup onion, diced
2/3 cup chopped celery
3/4 tsp black pepper
1/4 tsp salt
2 cups chopped fresh mushrooms
1/2 cup water
2/3 cup all-purpose flour
3 cups less-sodium chicken broth
2 1/4 cups grated fresh Parmesan cheese
1/2 cup cream cheese
7 cups hot cooked spaghetti (about 1 small pkg)
4 cups chopped cooked chicken breast
1/2 cup panko bread crumbs

Preheat oven to 350F. Grease an 11" x 13" baking dish. Melt butter in a large pan over medium-high heat. Add onion, celery, black pepper, salt and mushrooms. Cook until onions are tender. Add 1/2 cup water; cook for 1 minute. Gradually add flour to pan, stirring constantly with a whisk. Add broth, stirring constantly. Bring to a boil. Reduce heat and simmer for 5 minutes, stirring frequently. Remove from heat. Add 1 3/4 cups Parmesan cheese and 1/2 cup cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Place in baking dish. Mix breadcrumbs with 1/2 cup Parmesan cheese and sprinkle over pasta. Bake for 30 minutes or until lightly browned and bubbly. Remove from oven; let stand 15 minutes before serving.