---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Turkey/chicken Tetrazzini
  Categories: Poultry, Casseroles, Ethnic, Pasta
       Yield: 4 servings
  
       4    Chicken breast halves;cooked        2 tb Sherry
            Or--                              1/2    Med. Onion, diced
       3 c  Turkey, cooked and cubed          1/2 c  Celery, minced
     1/2 lb Sliced mushrooms                  1/2 ts Dried thyme
       2 tb Olive oil                         1/2 ts Dried parsley
       2 tb Margarine                         1/2 ts Garlic powder
       1 tb Tapioca flour                            Salt, cayenne, to taste
       5 tb Flour (wondra)                      8 oz Vermicelli pasta--
     2/3 c  1% milk                                  Broken and cooked
       1 cn Chicken broth (14.5 oz)           1/4 c  Parmesan cheese
  
   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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