Chicken Tetrazzini With Marsala and Fresh Mushrooms

Ingredients

• 10 oz alfredo sauce refrigerated
• 2 tablespoons butter 
• 0.5 cup chicken broth 
• 3 cups roasted chicken cooked chopped
• 10.8 oz cream of mushroom soup canned
• 8 oz mushrooms fresh sliced
• 0.3 cup plum brandy dry
• 4 oz parmesan shredded
• 0.3 teaspoon pepper freshly ground
• 7 oz vermicelli 
• 0.5 cup slivered almonds 

Equipment

• frying pan
• oven
• ramekin
• baking pan

Directions

1. Melt butter in a large skillet over medium-high heat; add mushrooms, and saut 4 to 5 minutes or until tender.
2. Preheat oven to 35
3. Prepare pasta according to package directions.
4. 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.
5. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.
6. Bake at 350 for 35 minutes or until bubbly.