Easy Chicken Tetrazzini

Yield: 6 servings

8 ounces thin spaghetti, broken into pieces and cooked al dente
3 cups chopped cooked chicken (I used a rotisserie chicken)
½ cup shredded Parmesan cheese, divided
½ cup shredded Cheddar Jack cheese, divided
1 (10 ¾ oz) can cream of mushroom soup, undiluted
1 (10 oz) container refrigerated Alfredo Sauce*
1 (3 ½ oz) can sliced mushrooms, drained (or sauté your own in a little olive oil & wine)
½ cup slivered almonds
3/4 cup chicken broth*
¼ cup dry sherry
¼ teaspoon freshly ground pepper
1 small jar pimentos
**optional: sliced salad olives, about ¼ cup

• Stir together chicken, ¼ cup parmesan cheese, ¼ cup cheddar jack cheese, and next 7 ingredients; stir in pasta. (if using pimentos and/or olives, add them at this time)
• Spoon mixture into 6 lightly greased 6-oz baking dishes or a 9 x 12 inch baking dish.
• Sprinkle with remaining cheese.
• Bake at 350 for 25-30 minutes or until thoroughly heated.

Note: Substitute reduced-sodium, reduced-fat cream of mushroom soup and light Alfredo sauce, if desired.
* I used less Alfredo sauce and more chicken broth to make a less rich dish & it was yummy!