CHICKEN TETRAZZINI BAKE

15.09.2008 | Author: Cook | Posted in Turkey
Find out how to cook CHICKEN TETRAZZINI BAKE in
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CHICKEN TETRAZZINI BAKE


Servings: 6
Ingredients: 

  • 1/2 c  Sliced onions
    • 

  • 1/4 c  Margarine OR butter
    • 

  • - 1/2 stick
    • 

  • 1/4 c  Flour
    • 

  • 1/2 ts Salt
    • 

  • 1/2 ts Ground sage
    • 

  • 1/4 ts Pepper
    • 

  • 2 c  Chicken broth
    • 

  • 1 c  Milk
    • 

  • 1    Jar sliced mushrooms
    • 

  • - draines (4.5 oz jar)
    • 

  • 3 c  Cubed cooked chicken
    • 

  • - OR turkey
    • 

  • 1/2 c  Chopped fresh parsley
    • 

  • 1/3 c  Grated Parmesan cheese
    • 

  • 1 pk Spaghetti (7 oz package)
    • 

  • - cooked and drained
    • 

  • 1    Jar diced pimiento (2oz jar)
    • 

  • - drained
    • 

  • 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 12×8-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.

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