Turkey/chicken tetrazzini

Yield: 4 servings

Measure Ingredient
4 \N Chicken breast halves;cooked
\N \N Or--
3 cups Turkey, cooked and cubed
½ pounds Sliced mushrooms
2 tablespoons Olive oil
2 tablespoons Margarine
1 tablespoon Tapioca flour
5 tablespoons Flour (wondra)
⅔ cup 1% milk
1 can Chicken broth (14.5 oz)
2 tablespoons Sherry
½ \N Med. Onion, diced
½ cup Celery, minced
½ teaspoon Dried thyme
½ teaspoon Dried parsley
½ teaspoon Garlic powder
\N \N Salt, cayenne, to taste
8 ounces Vermicelli pasta--
\N \N Broken and cooked
¼ cup 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

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