1tspfreshly ground black pepper,more or less to taste
1tspkosher salt,more or less to taste
1cupdry sherry
⅔cupflour
4cupslow sodium chicken stock
2cupsshredded fresh parmesan cheese,divided in half
8ozblock-style cream cheese
4cupscooked chicken breasts,diced into cubes
1-1½lbspasta of choice,prepare according to package instructions
½cupfresh parsley,chopped
Instructions
Preheat oven to 350°.
In a large stockpot, heat 1 teaspoon of olive oil and 2 tablespoons unsalted butter over medium heat, add onions and celery sauté until translucent. Add garlic, sauté for a few minutes until soft, making sure the garlic does not burn. Add sliced mushrooms, sauté until mushrooms have softened. Season with salt and pepper.
Add sherry, cook until reduced by half. Add flour, stir and cook for one to two minutes, the mixture will be thick. Whisk in chicken stock, stirring until stock comes to a boil and flour has been incorporated. Reduce heat to low, simmer for 10 minutes.
Turn off heat, stir in 1 cup of parmesan cheese and cream cheese, continue to stir until cream cheese melts.
Add prepared chicken and pasta to the sauce, mix well. Add more salt and pepper to taste. Transfer to a large casserole dish, sprinkle the top with the remaining parmesan cheese and fresh parsley.
Bake uncovered for 30 minutes or until bubbly and warm throughout. Enjoy!