3 cups meat from a rotisserie chicken cooked chopped
10.8 ounce cream of mushroom soup canned undiluted
0.3 cup cooking sherry dry
1 cup parmesan cheese shredded
0.3 teaspoon pepper freshly ground
7 ounces vermicelli cooked
0.5 cup slivered almonds toasted
Equipment
oven
baking pan
Directions
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.
Bake at 350 for 25 minutes or until thoroughly heated.
*Reduce-sodium, reduced-fat cream of mushroom soup and lighit alfredo sauce may be substituted.
