Kimberly Dawn's Chicken Tetrazzini

• 7 ounces vermicelli
• 3 cups chicken (cooked ,chopped)
• 1 cup parmesan cheese (shredded 4 oz)
• 10 ounces cream of mushroom soup
• 10 ounces alfredo sauce (refrigerated)
• 4 ounces sliced mushrooms (drained)
• 12 cup chicken broth
• 14 cup dry sherry
• 14 teaspoon pepper
• 12 cup almonds (slivered)

1. preheat oven to 350; prepare pasta meanwhile stir together chicke, 1/2 parmesan cheese, and next 6 ingrediets; stir in pasta.
2. spoon mixture onto 6 lightly greased 8 oz ramekins or a lightly greased 11x7 inch baking dish.
3. sprinkle with almonds and remaining 1/2 Celsius parmesan cheese.
4. bake at 350 for 35 minutes or till bubbly.

vermicelli, chicken, parmesan cheese, cream of mushroom soup, alfredo sauce, mushrooms, chicken broth, sherry, pepper, almonds

Taken from www.food.com/recipe/kimberly-dawns-chicken-tetrazzini-453351 (may not work)