Preheat oven to 350°F (175°C).

Cook bow tie pasta according to package directions until al dente.

Drain pasta and set aside.

In a Dutch oven or large skillet, melt butter over medium heat.

Add chopped onion and drained mushroom stems and pieces.

Sauté for 3-5 minutes, or until onion is tender.

Whisk in all-purpose flour and ground nutmeg until blended.

Gradually add heavy whipping cream and chicken broth, whisking constantly to avoid lumps.

Bring to a boil, then reduce heat and simmer for 2 minutes, stirring constantly, until thickened and bubbly.

Stir in the cooked pasta, thawed chopped broccoli, cubed cooked chicken, drained diced tomatoes, crumbled cooked bacon, 1/4 cup of Parmesan cheese, and sherry or additional chicken broth.

Transfer the mixture to a greased 13x9 inch baking dish.

Sprinkle the remaining 1/4 cup of Parmesan cheese and sliced toasted almonds over the top.

Bake uncovered for 20-25 minutes, or until heated through and the cheese is melted and golden brown.