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Chicken Tetrazzini Bake
1/2 c Sliced onions 1/4 c Margarine OR butter - 1/2 stick 1/4 c Flour 1/2 ts Salt 1/2 ts Ground sage 1/4 ts Pepper 2 c Chicken broth 1 c Milk 1 Jar sliced mushrooms - draines (4.5 oz jar) 3 c Cubed cooked chicken - OR turkey 1/2 c Chopped fresh parsley 1/3 c Grated Parmesan cheese 1 pk Spaghetti (7 oz package) - cooked and drained 1 Jar diced pimiento (2oz jar) - drained 1/2 c Shredded Swiss cheese (2oz) In large saucepan over medium heat, cook onions in margarine until tender. Stir in flour, salt, sage and pepper; cook until bubbly. Stir in broth, milk and mushrooms. Cook and stir until mixture boils and is slightly thickened. Stir in remaining ingredients except Swiss cheese. Spoon into ungreased 12x8-inch (2-quart) baking dish; sprinkle with Swiss cheese. Bake, uncovered, in preheated 350-degree oven 20 to 30 minutes until hot and bubbly. If desired, sprinkle with additional chopped fresh parsley. Makes 6 to 8 servings. |
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