Melt butter in a large skillet over medium-high heat; add mushrooms, and sauté 4 to 5 minutes or until tender.
Preheat oven to 350°. Prepare pasta according to package directions.
Meanwhile, stir together mushrooms, chicken, 1/2 cup Parmesan cheese, and next 5 ingredients; stir in pasta. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.
Bake at 350° for 35 minutes or until bubbly.
Quick & Easy to prepare. I doubled the recipe & put in a can of green chiles & 1/2 cup roasted red peppers for color. Served the Pear & Apple & Cashew Salad that is also in the Jan09 issue with the entree. Very good.
