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 [I used jarred Ragu and just used part of it - I ate the rest on some pasta - much cheaper!]

1  (8 oz) pkg of mushrooms, sliced

2 tbsp butter

1/2  cup  chicken broth

1/4  cup  dry sherry [and I actually used this - I think you can taste the difference]

1/4  teaspoon  freshly ground pepper

7  ounces  spaghetti, cooked [they used vermicelli]

 

Saute mushroms in butter.  Stir together chicken, 1/2 cup Parmesan cheese, cooked mushrooms and all but pasta.  Then stir in cooked pasta. Spoon mixture into 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.