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.