Turkey/chicken tetrazzini

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Recipe by: saron

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breast halves;cooked
Or--
3 c Turkey, cooked and cubed
1/2 lb Sliced mushrooms
2 tb Olive oil
2 tb Margarine
1 tb Tapioca flour
5 tb Flour (wondra)
2/3 c 1% milk
1 cn Chicken broth (14.5 oz)
2 tb Sherry
1/2 Med. Onion, diced
1/2 c Celery, minced
1/2 ts Dried thyme
1/2 ts Dried parsley
1/2 ts Garlic powder
Salt, cayenne, to taste
8 oz Vermicelli pasta--
Broken and cooked
1/4 c Parmesan cheese

Note: 1 more Tb flour can be substitute for tapioka flour but the
sauce
won't be as rich (note the 1% milk instead of half and half)

Chop chicken (or turkey) and set aside. Saute mushrooms, onions,
celery in 2 tbs olive oil. In a separate 9 or 10" fry pan, melt
margarine and add flour and tapioka flour. Add broth and milk slowly,
stirring constantly to keep smooth. When thickened add sherry and
other seasonings. Mix together the chicken, sauce, mushrooms,
vermicelli and parmesan cheese. Place in casserole and sprinkle
lightly with parmesan cheese. Place under broiler until bubbly and
slightly golden on top. DO NOT OVER BROWN: Sauce will become bitter!

11/29 7:41 pm-- Ron in Seattle