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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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.
2. Bake at 350° for 25 minutes or until thoroughly heated.
3. *Reduce-sodium, reduced-fat cream of mushroom soup and lighit alfredo sauce may be substituted.
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