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Turkey/Chicken Tetrazzini

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 Chicken breast halves - cooked Or--

    2. 3 cups 711ml Turkey - cooked and cubed

    3. 1/2 lb 227g / 8oz Sliced mushrooms

    4. 2 tablespoons 30ml Olive oil

    5. 2 tablespoons 30ml Margarine

    6. 1 tablespoon 15ml Tapioca flour

    7. 5 tablespoons 75ml Flour - (wondra)

    8. 2/3 cup 157ml 1% milk

    9. 1 Chicken broth - (14 1/2 oz)

    10. 2 tablespoons 30ml Sherry

    11. 1/2 tablespoon 7 1/2ml Onion - diced (medium)

    12. 1/2 cup 55g / 1.9oz Celery - minced

    13. 1/2 teaspoon 2 1/2ml Dried thyme

    14. 1/2 teaspoon 2 1/2ml Dried parsley

    15. 1/2 teaspoon 2 1/2ml Garlic powder Salt - cayenne, to taste

    16. 8 oz 227g Vermicelli pasta-- Broken and cooked

    17. 1/4 cup 36g / 1 1/3oz Parmesan cheese

    Instructions Jump to Ingredients ↑

    1. 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!

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