Turkey/chicken Tetrazzini

Ready in 1 hour

Top-ranked recipe named "Turkey/chicken Tetrazzini"

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Try this Turkey/chicken Tetrazzini recipe, or contribute your own. "Casseroles" and "Poultry" are two of the tags cooks chose for Turkey/chicken Tetrazzini.


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

Original recipe makes 4



Note: 1 more Tb flour can be substitute for tapioka flour but the sauce wont 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

Verified by stevemur
Calories Per Serving: 791 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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