Turkey/chicken tetrazzini

 
                         Turkey/chicken Tetrazzini
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Casseroles                       Italian
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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  t             Dried thyme
      1/2  t             Dried parsley
      1/2  t             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
  
 
 
 
 
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