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, chicken broth and

water and 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.