Chicken Tetrazzini Bake

• 1/2 c. sliced onion
• 1/4 c. margarine or butter
• 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 c. sliced fresh mushrooms
• 3 c. cubed cooked chicken or turkey
• 1/2 c. chopped fresh parsley
• 1/3 c. grated Parmesan cheese
• 1 (7 oz.) pkg. spaghetti, cooked and drained
• 1 (2 oz.) jar diced pimientos, drained
• 2 oz. (1/2 c.) shredded Swiss cheese

1. Heat oven to 350u0b0.
2. In large saucepan over medium heat, cook onion in margarine until tender.
3. Stir in flour, salt, sage and pepper.
4. Cook until bubbly.
5. Stir in broth, milk and mushrooms. Cook and stir until mixture boils and is slightly thickened.
6. Stir in remaining ingredients except Swiss cheese.
7. Spoon into ungreased 12 x 8-inch (2-quart) baking dish.
8. Sprinkle with Swiss cheese.
9. Bake, uncovered, at 350u0b0 for 20 to 30 minutes until hot and bubbly.
10. If desired, sprinkle with chopped fresh parsley. Yield:
11. 6 to 8 servings.

onion, margarine, flour, salt, ground sage, pepper, chicken broth, milk, mushrooms, chicken, parsley, parmesan cheese, pimientos, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028662 (may not work)