Ingredients

serves 8-10

　　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

　　

Step 1

In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper to taste, and toss gently to combine. Transfer the mixture to a greased 13 × 9 × 2-inch casserole and top with the remaining cup of cheese.

　　

Step 2

Bake at 350 degrees for 30 minutes, or until bubbly.

　　Paula Deen's Kitchen Classics