Turkey/chicken Tetrazzini

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Title: Turkey/chicken Tetrazzini
Categories: Poultry, Casseroles, Ethnic, Pasta
Yield: 4 servings

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

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