Yield: 6 servings

1/2 c Sliced onions – draines (4.5 oz jar)
1/4 c Margarine OR butter
3 c Cubed cooked chicken – 1/2 stick – OR turkey
1/4 c Flour
1/2 c Chopped fresh parsley
1/2 ts Salt
1/3 c Grated Parmesan cheese
1/2 ts Ground sage
1 pk Spaghetti (7 oz package)
1/4 ts Pepper – cooked and drained
2 c Chicken broth
1 Jar diced pimiento (2oz jar) – drained
1 c Milk
1 Jar sliced mushrooms
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 12×8-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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