Chicken tetrazzini bake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sliced onions |
| ¼ | cup | Margarine OR butter 1/2 stick |
| ¼ | cup | Flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground sage |
| ¼ | teaspoon | Pepper |
| 2 | cups | Chicken broth |
| 1 | cup | Milk |
| 1 | Jar sliced mushrooms draines (4.5 oz jar) | |
| 3 | cups | Cubed cooked chicken OR turkey |
| ½ | cup | Chopped fresh parsley |
| ⅓ | cup | Grated Parmesan cheese |
| 1 | pack | Spaghetti (7 oz package) cooked and drained |
| 1 | Jar diced pimiento (2oz jar) drained | |
| ½ | cup | Shredded Swiss cheese (2oz) |
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.