Turkey/chicken tetrazzini

Yield: 4 Servings

Ingredients:

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

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. 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