Chicken Tetrazzini Bake
Ingredients
- 1/2 C. Onions -- sliced thin
- 1/4 C. Butter or Margarine
- 1/4. Flour
- 1/2 tsp. Salt
- 1/2 tsp. Sage -- ground
- 1/4 tsp. Black Pepper -- freshly ground
- 2 C. Chicken Broth
- 1 C. Milk
- 1/2 C. Mushrooms, canned, sliced
- 3 C. Cooked Chicken Breast Halves -- cubed
- 1/2 C. Parsley Sprig -- chopped
- 1/3 C. Parmesan Cheese -- grated
- 7 oz. Spaghetti -- cooked and drained
- 2 oz. Pimiento -- diced
- 1/2 C. Swiss Cheese -- shredded
Directions
In large saucepan over medium heat, cook onions in butter or 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.
