Chicken Boudine

2 cups freshly cooked egg noodles
1  2-1/4 oz pkg slivered almonds, roasted
2 - 10 oz cream of mushroom soup
½ cup drained, chopped pimentos
½ c chicken broth
1  4oz can sliced mushrooms, drained
¼ c dry sherry
Salt & Pepper
4 cups chopped cooked chicken
3 cups grated sharp cheese

In a large bowl, toss together the noodles, soup, broth and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms and salt & pepper to taste - toss gently to combine. Transfer the mixture to a greased 13 x 9 x 2 casserole and top with the remaining 1 cup of cheese.

Bake at 350 for 30 minutes, or until bubbly.

Serves 6 - 8