Chicken Tetrazzini Bake
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)