2 tablespoons butter
1 (8-oz.) package sliced fresh mushrooms
3 cups chopped cooked chicken
1 cup (4 oz.) shredded Parmesan cheese
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) container refrigerated Alfredo sauce
1/2 cup chicken broth
1/4 cup cooking sherry
1/4 teaspoon freshly ground pepper
1 (7-oz.) package vermicelli
1/2 cup bread crumbs
Melt butter in a large skillet over medium-high heat; add mushrooms, and sauté 4 to 5 minutes or until tender
Preheat oven to 350°. Prepare pasta according to package directions.
Meanwhile, stir together mushrooms, chicken, 1/2 cup Parmesan cheese, and next 5 ingredients; stir in pasta. Spoon mixture into a lightly greased 9 x 13 inch baking dish. Sprinkle with bread crumbs and remaining 1/2 cup Parmesan cheese.
Bake at 350° for 35 minutes or until bubbly
You can make this ahead up to step 3 and refrigerate. Add approximately 8-10 minutes to baking time if cold.