Chicken Tetrazzini

Modified from Southern Living

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.