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).
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).
MsgID: 3155573
Shared by: Charlie Swann
In reply to: Recipe: Memorial Day Recipe Swap (assorted recip...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Charlie Swann
In reply to: Recipe: Memorial Day Recipe Swap (assorted recip...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Memorial Day Recipe Swap (assorted recipes) - 05-26-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Grilled Alaska King Crab Legs (in foil packets) |
Betsy at Recipelink.com | |
3 | Recipe: Garlic Rosemary Mashed Potatoes |
Betsy at Recipelink.com | |
4 | Recipe(tried): Chicken Breasts Southwestern |
Charlie Swann | |
5 | Recipe(tried): Turkey or Chicken Tetrazzini |
Charlie Swann | |
6 | Recipe(tried): Crab Stuffed Chicken Breasts |
Charlie Swann | |
7 | Recipe(tried): Acadian Peppered Shrimp |
Charlie Swann |
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