Chicken Boudine

• 2 cups freshly cooked egg noodles
• Two 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
• One 2 1/4-ounce package slivered almonds, toasted
• 1/2 cup drained, chopped pimentos
• One 4-ounce can sliced mushrooms, drained
• Salt and pepper

1. In a large bowl, toss together the noodles, soup, broth, and sherry.
2. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper to taste, and toss gently to combine.
3. Transfer the mixture to a greased 13 x 9 x 2-inch casserole and top with the remaining cup of cheese.
4. Bake at 350 degrees for 30 minutes, or until bubbly.

freshly cooked egg noodles, cream of mushroom soup, chicken broth, sherry, chicken, cheese, almonds, pimentos, mushrooms, salt

Taken from www.epicurious.com/recipes/food/views/chicken-boudine-385074 (may not work)