Chicken Tetrazzini - cooking recipe

Ingredients

8 ounces vermicelli, broken into thirds
1 (10 ounce) container alfredo sauce
1 (10 ounce) can cream of mushroom soup
3 cups cooked chicken, chopped
1 cup shredded parmesan cheese
1/4 cup pimento stuffed olive, drained & sliced
2 tablespoons sherry wine (dry or golden)
1/4 cup chopped pecans

Preparation

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 13x9 dish.
Scatter the pecans over the top.
Bake the casserole until it is bubbling throughout, 25-30 minutes.
Serve immediately.