Served as main course. Non-vegetarian dish.

Italian

4 Chicken Breast halves, cooked

Or

3 cup Turkey, cooked and cubed

1/2 lb Sliced Mushrooms

2 Tablespoon Olive Oil

2 Tablespoon Margarine

1 Tablespoon Tapioca Flour

5 Tablespoon Flour

2/3 cup 1% Milk

1 can Chicken Broth (14.5 oz)

2 Tablespoon Sherry

1/2 Med. Onion, diced

1/2 cup Celery, minced

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Parsley

1/2 teaspoon Garlic powder

Salt, Cayenne, to taste

8 oz Vermicelli Pasta, Broken and cooked

1/4 cup Parmesan Cheese

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 Tapioca 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.

Serves: 4

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