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.