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

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.