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