Recipe for Turkey/Chicken Tetrazzini 
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Yield:
4
Ingredients:
Amount Ingredient
4 x Chicken breast halves cooked
Or
3 cup Turkey cooked and cubed
1/2 lb Sliced mushrooms
2 tbl Olive oil
2 tbl Margarine
1 tbl Tapioca flour
5 tbl Flour (wondra)
2/3 cup 1% milk
1 can Chicken broth (14.5 oz)
2 tbl 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
Instructions:
Instructions: 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!

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