2 tbsp. vegetable oil
1 lb. boneless, skinless chicken, cut into bite size pieces
1 c. sliced mushrooms
1/4 c. chopped onion
2 tbsp. dry sherry
1 can cream of chicken soup
1/2 c. grated Parmesan cheese

Cook chicken in oil until browned. Remove and set aside. In hot drippings, cook mushrooms and onions until tender. Add sherry and soup. Heat thoroughly, stirring often. Add chicken, cover and simmer 10 minutes, stirring occasionally. Stir in cheese until melted. Serve over hot pasta.