Title: Chicken Tetrazzini Bake
Categories: Pasta Entree Poultry
Yield: 6 Servings

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 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. Makes 6 to 8 servings.

From "Picnics & Potlucks," Classic Cookbooks, June 1992, The Pillsbury Company.

Printed in the June 25, 1992, issue of the Los Angeles Daily News.

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