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3/4 c. real mayonnaise
1/3 c. flour
2 Tbsp. instant minced onion
1 tsp. garlic salt
2 1/4 c. milk
1 c. shredded natural Swiss
1/3 c. dry white wine
7 oz. pkg. spaghetti cooked
and drained
2 c. chopped cooked chicken or
1 (10 oz.) pkg. frozen chopped
broccoli, thawed and
1 1/4 c. sliced natural
1 (4 oz.) can sliced
mushrooms, drained
1/4 c. chopped pimento

In medium saucepan, combine mayonnaise, flour and
seasonings. Gradually add milk. Cook over low heat, stirring
constantly until thickened. Add cheese and wine, stir until
cheese melts. In large bowl, combine mayonnaise mixture,
spaghetti, chicken, broccoli, 3/4 cup almonds, mushrooms and
pimento. Toss lightly. Pour mixture into 11 3/4 x 7 1/2-inch
baking dish. Top with remaining almonds. Bake at 350 degrees for 40
to 45 minutes or until thoroughly heated. Makes 6 to 8 serv-
ings. Serve with grated Parmesan cheese.

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