7 ounces uncooked thin spaghetti
3 cups chopped cooked rotisserie chicken
1 cup shredded Parmesan cheese, divided
1 (10-3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) container refrigerated Alfredo sauce
1 (3-1/2-ounce) can sliced mushrooms, drained
1/2 cup slivered almonds, toasted
1/2 cup chicken broth
1/4 cup dry sherry or 1/4 cup chicken broth
1/4 teaspoon freshly ground pepper

7 ounces uncooked thin spaghetti 3 cup s chopped cooked rotisserie chicken 1 cup shredded Parmesan cheese, divided 1 (10-3/4-ounce) can cream of mushroom soup, undiluted 1 (10-ounce) container refrigerated Alfredo sauce 1 (3-1/2-ounce) can sliced mushrooms, drained 1/2 cup slivered almonds, toasted 1/2 cup chicken broth 1/4 cup dry sherry or 1/4 cup chicken broth 1/4 teaspoon freshly ground pepper

Cook pasta according to package directions; drain.

Preheat oven to 350ºF. Lightly grease 6 small (6-ounce) baking dishes.

In a large bowl, stir together chicken, 1/2 cup Parmesan cheese, and remaining ingredients; stir in pasta then spoon mixture into baking dishes. Sprinkle evenly with remaining Parmesan cheese.

Bake 10 minutes, or until golden and bubbly.

Notes

Tetrazzini can also be baked in a lightly greased 7- x 11-inch baking dish. Bake at 350 degrees F. for 25 minutes, or until golden and bubbly.