Preheat oven to 375°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
In a large bowl, whisk together mushroom soup, chicken broth, sherry, and dry onion soup mix seasoning until completely combined. Stir in diced uncooked chicken, uncooked rice, and uncooked orzo or vermicelli.
Pour mixture into the prepared baking dish. Cover tightly with foil and bake for 30 minutes. Remove from the oven, fluff with a fork, and cover again. Return covered dish to the oven for 20 more minutes.
Remove the foil, stir the rice with a fork again, and then sprinkle the top of the dish with Parmesan and almonds.
Return the dish to the oven, uncovered, for about 5-10 minutes, or just until almonds are toasted, rice is tender, and chicken is cooked through. Fluff with a fork, garnish with chopped fresh parsley, and serve.