2007-02-02

8 ounces vermicelli or other pasta of your choice (I used a mini penne the last time I made this)
1 10 oz. container refrigerated Alfredo sauce (I used a lite container)
1 can cream of mushroom soup
3 cups shredded or chopped cooked chicken
1 cup shredded parmesan cheese
1/4 cup drained pre-sliced pimiento-stuffed green olives
2 tbsp. sherry cooking wine
1/4 cup chopped pecans. I used pine nuts, not choopped

Cook the pasta according to directions. Drain and transfer to a large mixing bowl. Add all ingredients except the nuts. Mix well. Scoop into a 9 x 13 glass or ceramic baking dish. Sprinkle the pecans (pine nuts) over the top.

Bake 25 to 30 minutes, until it's bubbling throughout.

Serves 6 to 8.