Turkey/chicken tetrazzini
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Turkey/chicken tetrazzini
  Poultry    Chicken    Casserole    Italian  
Last updated 6/12/2012 1:27:58 AM. Recipe ID 63119. Report a problem with this recipe.
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      Title: Turkey/chicken tetrazzini
 Categories: Poultry, Chicken, Casserole, Italian
      Yield: 4 Servings
 
      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
 
  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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Recipe ID 63119 (Apr 03, 2005)

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