Chicken Tetrazzini Bake

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 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.