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

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

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