Ingredients

• 1 (16 ounce) package linguine pasta
• 1/2 cup butter
• 3 cups sliced fresh mushrooms
• 1 cup minced onion
• 1 cup minced green bell pepper
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 cups chicken broth
• 2 cups shredded sharp Cheddar cheese
• 1 (10 ounce) package frozen green peas
• 1/2 cup cooking sherry
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups chopped cooked chicken breast
• 1 cup grated Parmesan cheese
• paprika to taste

Instructions

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. Preheat oven to 375 degrees F (190 degrees C).
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. Bake in the preheated oven for 25 to 35 minutes, or until heated through.