2 cups freshly cooked egg noodles Two 10 3/4 ounce cans cream of mushroom soup 1/2 cup chicken broth 1/4 cup dry sherry 4 cups chopped cooked chicken 3 cups grated sharp cheddar cheese One 2 1/4 ounce package slivered almonds, toasted 1/2 cup drained chopped pimento One 4 ounce can sliced mushrooms, drained Salt and Pepper
In a large bowl, toss together the noodles, soup, broth and sherry. Add the chicken, 2 cups of the cheese, almonds, pimento, mushrooms, and salt and pepper to taste, and toss gently to combine. Transfer the mixture to a greased 13x9x2" baking dish and top with the remaining cup of cheese.
