Chicken Tetrazzini

7 ounces uncooked vermicelli
3 cups chopped, cooked chicken (deli rotisserie to the rescue)
1 C shredded Parmesan cheese
1 can Cream of Mushroom soup (Healthy Request version)
1 (10 oz) container refrigerated Alfredo sauce (light version)
1 small can sliced mushrooms, drained
1/2 C slivered almonds
1/2 C chicken broth
1/4 C dry sherry
1/4 tsp. pepper

Cook pasta according to package directions; drain. Stir together chicken, 1/2 C Parmesan cheese, and next 7 ingredients; stir in pasta. Spoon mixture into lightly greased 11x7 baking dish. Sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serves 6.

Using deli rotisserie chicken makes this recipe fast to prepare. Use lighter, healthier versions of the soup and Alfredo sauce to lighten the calories and fat. This recipe is from Southern Living Everyday Menus.