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| 1/2 Tasse | onions sliced |
| 1/4 Tasse | Margarine Or butter 1/2 stick |
| 1/4 Tasse | flour |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | sage ground |
| 1/4 Teelöffel | pepper |
| 2 Tasse | chicken broth |
| 1 Tasse | milk |
| 1 | Jar sliced mushrooms draines (4.5 oz jar) |
| 3 Tasse | Cubed cooked chicken Or turkey |
| 1/2 Tasse | parsley fresh, chopped |
| 1/3 Tasse | parmesan grated |
| 1 Packung | Spaghetti (7 oz package) cooked and drained |
| 1 | Jar diced pimiento (2oz jar) drained |
| 1/2 Tasse | Shredded Swiss cheese (2oz) |
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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.
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