Recipe(tried): Chicken Tetrazzini Bake (with mushrooms and Swiss cheese)

CHICKEN TETRAZZINI BAKE

1/2 cup sliced onion
1/4 cup (1/2 stick) butter or margarine
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon ground black pepper
2 cups chicken broth
1 cup milk
1 (4 1/2 oz) jar sliced mushrooms, drained
3 cups cubed cooked chicken or turkey
1/2 cup chopped fresh parsley (plus additional, for garnish)
1/3 cup grated Parmesan cheese
1 (7 oz) pkg spaghetti, cooked and drained
1 (2 oz) jar diced pimiento, drained
1/2 cup shredded Swiss cheese (2 oz)

In large saucepan over medium heat, cook onion in butter 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 2-quart (12x8-inch) baking dish; sprinkle with Swiss cheese.

Bake, uncovered, in preheated 350 degree F oven for 20 to 30 minutes until hot and bubbly.

If desired, sprinkle with additional chopped fresh parsley.

Makes 6 to 8 servings
Source: Recipe booklet: Picnics and Potlucks, Pillsbury Classic Cookbooks #136, June 1992