Feed Me That logoWhere dinner gets done

Title: Turkey/chicken Tetrazzini
Categories: Italian Poultry Casserole
Yield: 4 Servings

4 Chicken breast halves;cooked
3cTurkey, cooked and cubed
1/2lbSliced mushrooms
2tbOlive oil
1tbTapioca flour
5tbFlour (wondra)
2/3c1% milk
1cnChicken broth (14.5 oz)
1/2 Med. Onion, diced
1/2cCelery, minced
1/2tsDried thyme
1/2tsDried parsley
1/2tsGarlic powder
  Salt, cayenne, to taste
8ozVermicelli pasta--
  Broken and cooked
1/4cParmesan 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