Chicken Tetrazzini With Marsala And Fresh Mushrooms

• 2 tablespoons butter
• 1 (8-oz.) package sliced fresh mushrooms
• 1 (7-oz.) package vermicelli
• 3 cups chopped cooked chicken
• 1 cup (4 oz.) shredded Parmesan cheese
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 (10-oz.) container refrigerated Alfredo sauce
• 1/2 cup chicken broth
• 1/4 cup dry Marsala
• 1/4 teaspoon freshly ground pepper
• 1/2 cup slivered almonds

1. Melt butter in a large skillet over medium-high heat; add mushrooms, and saute 4 to 5 minutes or until tender.
2. Preheat oven to 350u0b0. Prepare pasta according to package directions.
3. 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. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.
4. Bake at 350u0b0 for 35 minutes or until bubbly.

butter, mushrooms, vermicelli, chicken, parmesan cheese, cream of mushroom soup, alfredo sauce, chicken broth, marsala, freshly ground pepper, almonds

Taken from www.myrecipes.com/recipe/chicken-tetrazzini-with-marsala-fresh-mushrooms (may not work)