INGREDIENTS
3 cups
Chicken, cooked
1 3 1/2 ounce can
Mushrooms
1/2 cup
Chicken broth
1 10 3/4 ounce can
Cream of mushroom soup
1 10 ounce container
Alfredo sauce, refrigerated
7 oz
Vermicelli, cooked
1/4 tsp
Pepper, freshly ground
1/2 cup
Almonds, toasted
1 cup
Parmesan cheese
1/4 cup
Sherry, dry