Chicken Casserole

• 2 cups cooked egg noodles
• 2 (10 3/4 ounce) cream of mushroom soup
• 12 cup chicken broth (I use 1 cp)
• 14 cup sherry wine
• 4 cups chopped cooked chicken (1 Rotisserie Chicken all meat removed)
• 3 cups grated sharp cheddar cheese (divide 2cp + 1cp)
• 1 (2 1/4 ounce) sliced almonds, package (toasted preferably)
• 14 cup pimiento (chopped, drained)
• 1 (4 ounce) sliced mushrooms (Can, drained)
• salt & pepper

1. Preheat oven to 350.
2. In a large bowl, toss together the noodles, soup, broth, and sherry.
3. Add the chicken, 2 cps of cheese, almonds, pimentos, mushrooms, and salt and pepper to taste, and toss gently and combine.
4. Transfer the mixture to a greased 13x9x2-inch pan casserole dish and top with remaining cheese.
5. Bake at 350 for 30 minute.

egg noodles, cream of mushroom soup, chicken broth, sherry wine, chicken, grated sharp, almonds, pimiento, mushrooms, salt

Taken from www.food.com/recipe/chicken-casserole-228128 (may not work)