Chicken Tetrazzini

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

Preparation

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.