Turkey/chicken Tetrazzini
| Yield: | 4 Servings |
| Categories: | Poultry, Chicken, Italian, Casseroles |
| 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 |
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