Ingredients

• 1 , 16 ounce
• 0.5 cups butter
• 3 cups sliced fresh mushrooms
• 1 cup minced onion
• 1 cup minced green bell pepper
• 2 , 10.75 ounce
• 2 cups chicken broth
• 2 cups shredded sharp Cheddar cheese
• 1 , 10 ounce
• 0.5 cups cooking sherry
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 0.25 teaspoons ground black pepper
• 4 cups chopped cooked chicken breast
• 1 cup grated Parmesan cheese
• paprika to taste

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
4. 4 Bake in the preheated oven for 25 to 35 minutes, or until heated through.

Nutrition per serving