Recipe(tried): Turkey or Chicken Tetrazzini

TURKEY OR CHICKEN TETRAZZINI

4 chicken breast halves, cooked (or 3 cups cooked and cubed turkey)
1/2 pound mushrooms, sliced
1/2 medium onion, diced
1/2 cup minced celery
2 tablespoons olive oil
2 tablespoons margarine
5 tablespoon flour (Wondra)
1 tablespoon tapioca flour*
1 (14.5 oz) can chicken broth
2/3 cup 1% milk
2 tablespoons sherry
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
Salt and ground cayenne pepper, to taste
8 ounce vermicelli pasta, broken and cooked
1/4 cup grated Parmesan cheese (plus additional for top)

Chop chicken (or turkey) and set aside.

Saute mushrooms, onions, celery in 2 tablespoons olive oil.

In a separate 9 or 10-inch frying 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, mushroom mixture, cooked 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 or sauce will become bitter!

*One more tablespoon flour can be substitute for tapioca flour but the sauce won't be as rich (note the 1% milk instead of half and half).