---------- Recipe via Meal-Master (tm) v8.01

     Title: Turkey/chicken Tetrazzini
Categories: Poultry, Casseroles, Ethnic, Pasta
     Yield: 4 servings

     4    Chicken breast halves;cooked        2 tb Sherry
          Or--                              1/2    Med. Onion, diced
     3 c  Turkey, cooked and cubed          1/2 c  Celery, minced
   1/2 lb Sliced mushrooms                  1/2 ts Dried thyme
     2 tb Olive oil                         1/2 ts Dried parsley
     2 tb Margarine                         1/2 ts Garlic powder
     1 tb Tapioca flour                            Salt, cayenne, to taste
     5 tb Flour (wondra)                      8 oz Vermicelli pasta--
   2/3 c  1% milk                                  Broken and cooked
     1 cn Chicken broth (14.5 oz)           1/4 c  Parmesan cheese

 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

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