Chicken Tetrazzini Casserole

I have made many Chicken Tetrazzini recipes but I always come back to this one. This also freezes well. Reduced fat and reduced sodium mushroom soup and alfredo sauce can be used to lighten up this dish. Adapted from Southern Living.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3  cups  chopped  cooked chicken
• 1  cup  shredded parmesan cheese (divided)
• 1 (10 3/4ounce) can  cream of mushroom soup, undiluted
• 1 (10 ounce) container  refrigerated alfredo sauce (or make your own)
• 1 (3 1/2ounce) can  sliced mushrooms, drained
• 1⁄2 cup chicken broth
• 1⁄4 cup dry sherry
• 1⁄4 teaspoon fresh ground pepper
• 7  ounces  vermicelli, cooked

Directions

1. Mix together all ingredients except only use 1/2 cup parmesan cheese.
2. Put mixture into a greased 11x7 pan.
3. Sprinkle with remaining 1/2 cup parmesan cheese.
4. Bake at 350° for 25 minutes or until thoroughly heated.