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CHICKEN TETRAZZINI BAKE

Category:    Chicken, Pasta
Yield: 6 servings
 
    1/2 c  Sliced onions                            - draines (4.5 oz jar)
    1/4 c  Margarine OR butter                 3 c  Cubed cooked chicken
           - 1/2 stick                              - OR turkey
    1/4 c  Flour                             1/2 c  Chopped fresh parsley
    1/2 ts Salt                              1/3 c  Grated Parmesan cheese
    1/2 ts Ground sage                         1 pk Spaghetti (7 oz package)
    1/4 ts Pepper                                   - cooked and drained
      2 c  Chicken broth                       1    Jar diced pimiento (2oz jar)
      1 c  Milk                                     - drained
      1    Jar sliced mushrooms              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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