Ingredients

1/2 C. sliced onions
1/4 C. margarine or butter (1/2 stick)
1/4 C. flour
1/2 tsp. salt
1/2 tsp. ground sage
1/4 tsp. pepper
2 C. chicken broth
1 C. milk
1 jar sliced mushrooms, drained (4-1/2-oz. jar)
3 C. cubed cooked chicken or turkey
1/2 C. chopped fresh parsley
1/3 C. grated parmesan cheese
1 pack spaghetti (7-oz. pack), cooked and drained
1 jar diced pimiento (2-oz. jar), drained
1/2 C. shredded swiss cheese (2-oz.)

Cooking Instructions

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 12×8-inch (2-quart) baking dish; sprinkle with Swiss cheese. Bake, uncovered, in preheated 350 oven 20 to 30 minutes until hot and bubbly. If desired, sprinkle with additional chopped fresh parsley.
 
 
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