November 1, 2009

CHICKEN TETRAZZINI BAKE

CHICKEN TETRAZZINI BAKE

1/2 c. sliced onion
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/2 tsp. ground sage
1/4 tsp. pepper
2 c. chicken broth
1 c. milk
1 (4.5 oz.) jar Green Giant sliced mushrooms, drained
3 c. cubed, cooked chicken or turkey
1/2 c. chopped fresh parsley
1/3 c. grated Parmesan cheese
1 (7 oz.) pkg. spaghetti, cooked and drained
1 (2 oz.) jar diced pimiento, drained
2 oz. (1/2 c.) shredded Swiss cheese

Heat oven to 350 degrees F. 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 12x8 inch (2 quart) baking dish; sprinkle with Swiss cheese. Bake uncovered at 350 degrees F. for 20 to 30 minutes until hot and bubbly. If desired, sprinkle with chopped fresh parsley. Serves 6 to 8.

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