1 can cream of shrimp soup
1 (12 oz.) can evaporated milk
1/2 c. shredded cheddar cheese
1/3 c. mayonnaise
1/4 tsp. salt
1/4 c. dry sherry
1 (4-5 oz.) can shrimp, drained
4 oz. med. noodles, cooked and drained
1/2 c. broken potato chips

Combine soup and evaporated milk; bring to a boil stirring occasionally. Remove from heat; add cheese, mayonnaise, and salt. Stir until cheese melts. Blend in sherry. Add shrimp and noodles; put into a 1 1/2 quart casserole. Bake covered at 350°F for 25 minutes. Top with potato chips and bake uncovered for 5 more minutes.