Ingredients:
2 cups cooked egg noodles2 (10 3/4-ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1/4 cup drained, chopped pimentos
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper
Directions:
Preheat
oven to 350 degrees F. In a
large bowl, toss together the noodles, soup, broth, and sherry. Add the
chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and
pepper, to taste, and toss gently to combine. Transfer the mixture to a greased
13 by 9 by 2-inch casserole and top with the remaining cup of cheese. Bake for
30 minutes, or until bubbly.
