Ingredients:
8 ounces vermicelli, broken into thirds
1 (10 ounce) containers alfredo sauce
1 (10 ounce) cans cream of mushroom soup
3 cups cooked chicken, chopped
1 cup shredded parmesan cheese
1/4 cup pimento stuffed olives, drained & sliced
2 tablespoons sherry wine ( dry or golden)
1/4 cup chopped pecans
Directions:
Preheat oven to 375.
Bring medium-size pot of water to a boil over high heat.
Add salt, if using, and stir in the vermicelli.
Reduce heat to medium-high and cook the vermicelli, uncovered, until al dente (5-7 minutes).
Reserve 1/2 a cup of water, then drain the vermicelli well in a coander.
Transfer pasta to a large mixing bowl.
Add the alfredo sauce, mushroom soup, reserved cooking water, chicken, parmesean, olives and sherry and stir until well combined.
Scoop the mixture into a 13×9 dish.
Scatter the pecans over the top.
Bake the casserole until it is bubbling throughout, 25-30 minutes.
Serve immediately.
Servings: 6-8
Time preparation: 20 min.
Time total: 50 min.