3 cups chopped cooked chicken
1 cup shredded Parmesan cheese
1 (10 3/4-ounce) can cream of mushroom soup, undiluted*
1 (10 ounce) container refrigerated Alfredo sauce*
1 (3 1/2-ounce) can sliced mushrooms, drained
1/2 cup slivered almonds, toasted
1/2 cup chicken broth
1/4 cup dry sherry
1/4 teaspoon freshly ground pepper
7 ounces vermicelli, cooked
Stir together chicken, 1/2 cup Parmesan cheese, and next 7 ingredients; stir
in pasta. Spoon mixture into 6 lightly greased 6-ounce baking dishes or an
11- x 7-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.
Bake at 350 for 25 minutes or until thoroughly heated.
*Reduce-sodium, reduced-fat cream of mushroom soup and lighit alfredo sauce may be substituted.
Yield 6 servings
Southern Living, FEBRUARY 2000