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

In medium saucepan, combine mayonnaise, flour, and seasonings. Gradually add milk; cook over low heat, stirring constantly, until thickened. Add cheese and white grape juice. 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 8 x 12 inch baking dish. Top with remaining almonds. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Serve with grated Parmesan cheese.