2 tbsp. oil
1 lb. chicken, cut up into small pieces
1 c. sliced mushrooms
1/4 c. onion, chopped
2 tbsp. sherry
1 can cream of chicken soup
1/2 c. green pepper, chopped
1/2 c. Parmesan cheese

In oil cook chicken until brown. Remove and set aside. Brown onion and mushrooms, add sherry and soup, stir often and add chicken and peppers. Simmer for 10 minutes. Stir in cheese until melted. Serve over hot pasta.