3 c. cooked chicken, shredded or cubed
8 oz. package of fresh sliced mushrooms
1/4 c. plus 2 T. Marsala cooking wine
1 jar Alfredo sauce
1 can cream of mushroom soup
3/4 c. chicken broth
1/4 tsp. pepper
1 c. Parmesan cheese, divided
16 oz. angel hair pasta
Cook pasta in boiling water for 2 min; drain. Pour noodles into greased 9x13 pan. Top with cooked chicken. In saucepan, sauté mushrooms in 1/4 c. Marsala wine until mushrooms are soft. Layer mushrooms on top of chicken. In mixing bowl, combine 2 T. Marsala wine, Alfredo sauce, mushroom soup, broth, pepper, and 1/2 c. Parmesan cheese. Pour over pasta/chicken/mushrooms and gently toss to disperse the sauce throughout the casserole. Sprinkle with remaining Parmesan cheese. Cover and freeze.
Thaw in the fridge. Bake, uncovered, at 350 for 45 min, or until heated through and bubbly.