Chicken Tetrazzini With Caramelized Onions

• 2 tablespoons butter
• 1 large sweet onion, diced
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 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 (4-oz.) can sliced mushrooms, drained
• 1/2 cup chicken broth
• 1/4 cup dry sherry
• 1/4 teaspoon freshly ground pepper
• 1/2 cup slivered almonds

1. Melt butter in a large skillet over medium heat; add onion, and saute 20 minutes or until caramel colored. Stir in balsamic vinegar, salt, and 1/8 tsp. pepper.
2. Preheat oven to 350u0b0. Prepare pasta according to package directions.
3. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in pasta and caramelized onion. 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, sweet onion, balsamic vinegar, salt, pepper, vermicelli, chicken, parmesan cheese, cream of mushroom soup, alfredo sauce, mushrooms, chicken broth, sherry, freshly ground pepper, almonds

Taken from www.myrecipes.com/recipe/chicken-tetrazzini-with-caramelized-onions (may not work)