Turkey/Chicken Tetrazzini

Recipe Ingredients

4		Chicken breast halves - cooked
		Or--
3 cups	711ml	Turkey - cooked and cubed
1/2 lb	227g / 8oz	Sliced mushrooms
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Margarine
1 tablespoon	15ml	Tapioca flour
5 tablespoons	75ml	Flour - (wondra)
2/3 cup	157ml	1% milk
1		Chicken broth - (14.5 oz)
2 tablespoons	30ml	Sherry
1/2 tablespoon	7.5ml	Onion - diced (medium)
1/2 cup	55g / 1.9oz	Celery - minced
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried parsley
1/2 teaspoon	2.5ml	Garlic powder
		Salt - cayenne, to taste
8 oz	227g	Vermicelli pasta--
		Broken and cooked
1/4 cup	36g / 1.3oz	Parmesan cheese

Recipe Instructions

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. Sauteemushrooms, onions, celery in 2 tbs olive oil.

In a separate 9 or 10" fry pan, melt margarine and add flour and tapioca 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!

Source:
Betty Crocker's Cookbook

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