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.
I thought this was ok but not great. We did leave out the mushrooms since we don't like those. I think if I were to make it again I would cut down on the sherry because I thought it was over powering. Also, it seemed a bit bland. I'm not sure I would make this version again but will try the variations.
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