Ingredients Jump to Instructions ↓

  1. 1/2c Sliced onions

  2. 3 c Cubed cooked chicken OR turkey

  3. 1/2c Chopped fresh parsley

  4. 1/3c Grated Parmesan cheese

  5. 1 pk Spaghetti (7 oz package) cooked and drained

  6. 1 Jar diced pimiento (2oz jar) drained draines (4 1/2 oz jar)

  7. 1 Jar sliced mushrooms

  8. 1/4c Margarine OR butter

  9. 1/2 stick 1/4c Flour

  10. 1/2ts Salt

  11. 1/2ts Ground sage

  12. 1/4ts Pepper

  13. 2 c Chicken broth

  14. 1 c Milk

  15. 1/2c Shredded Swiss cheese (2oz)

Instructions Jump to Ingredients ↑

  1. + Directions : 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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