Simply prepared and economical, this recipe will make a small amount of poultry go a long way. It freezes well too!

Turkey or Chicken Tetrazzini
 
Author:
Recipe type: Poultry
Serves: 4
Ingredients
  • 4 chicken breast halves; cooked
  • 2 Tablespoons Sherry
  • 1/2 medium onion; diced
  • 3 Cups turkey; cooked and cubed
  • 1/2 Cup celery; minced
  • 1/2 pound sliced mushrooms
  • 1/2 teaspoon dried thyme
  • 2 Tablespoons olive oil
  • 1/2 teaspoon dried parsley
  • 2 Tablespoons butter
  • 1/2 teaspoon garlic powder
  • 1 Tablespoon tapioca flour
  • salt, Cayenne, to taste
  • 5 Tablespoons flour (Wondra)
  • 8 ounces vermicelli pasta--broken and cooked
  • 2/3 Cup 1% milk
  • 1 can chicken broth (14.5 ounce)
  • 1/4 Cup Parmesan cheese
Instructions
  1. 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 butter 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!
Notes
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).

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