| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | Poultry, Pasta, Main dish | 6 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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