2 cup cooked egg noodles
2 (10 3/4-ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cup chopped cooked chicken
3 cup grated sharp cheese — your choice, divided
1 (2 1/4-ounce) package slivered almonds — toasted
1/4 cup drained — chopped pimentos
1 (4-ounce) can sliced mushrooms — drained
Salt and pepper
Preheat oven to 350°F.
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 by 9 by 2-inch casserole and top with the remaining cup of cheese.
Bake for 30 minutes, or until bubbly.