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