2 cups cooked egg noodles
2 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
1 (2 1/4 oz.) pkg. slivered almonds, toasted
1/4 cup drained, chopped pimentos
1 (4oz.) can sliced mushrooms, drained
salt and pepper.
Preheat oven to 350º.
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 13by 9by2 inch casserole and top with the remaining cup of cheese.
Bake for 30 mins. or until bubbly.