Ingredients

1/4 cup drained, chopped pimentos
1   (2 1/4-ounce) package slivered almonds, toasted
3 cup grated sharp cheese, your choice, divided
1/4 cup dry sherry
4 cup chopped cooked chicken
1/2 cup chicken broth
1   (4-ounce) can sliced mushrooms, drained
2   (10 3/4-ounce) cans cream of mushroom soup
2 cup cooked egg noodles
Salt and pepper

Directions

Preheat oven to 350 degrees 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 at 350 degrees F for 30 minutes, or until bubbly.

Recipe Courtesy of Paula Deen