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chicken Parmesan cheese cream of mushroom soup Alfredo Sauce mushrooms chicken broth sherry fresh ground pepper vermicelli
Viewed: 35 - Published at: 6 years agoIngredients
- 3 cups chopped cooked chicken
- 1 cup shredded parmesan cheese (divided)
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 1 (10 ounce) container refrigerated alfredo sauce (or make your own)
- 1 (3 1/2 ounce) can sliced mushrooms, drained
- 1/2 cup chicken broth
- 1/4 cup dry sherry
- 1/4 teaspoon fresh ground pepper
- 7 ounces vermicelli, cooked
Method
- Mix together all ingredients except only use 1/2 cup parmesan cheese.
- Put mixture into a greased 11x7 pan.
- Sprinkle with remaining 1/2 cup parmesan cheese.
- Bake at 350° for 25 minutes or until thoroughly heated.
