Chicken tetrazzini bake

6 servings

Ingredients

Quantity Ingredient
½ cup Sliced onions
¼ cup Margarine OR butter 1/2 stick
¼ cup Flour
½ teaspoon Salt
½ teaspoon Ground sage
¼ teaspoon Pepper
2 cups Chicken broth
1 cup Milk
1 Jar sliced mushrooms draines (4.5 oz jar)
3 cups Cubed cooked chicken OR turkey
½ cup Chopped fresh parsley
⅓ cup Grated Parmesan cheese
1 pack Spaghetti (7 oz package) cooked and drained
1 Jar diced pimiento (2oz jar) drained
½ cup Shredded Swiss cheese (2oz)

Directions

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.

From "Picnics & Potlucks," Classic Cookbooks, June 1992, The Pillsbury Company.

Printed in the June 25, 1992, issue of the Los Angeles Daily News.

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