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Title: Chicken/Turkey/Mushroom Tetrazzini
Yield: 12

Ingredients

      1 lb vermicelli
      1    salt
     12 tb butter; divided
    1/4 c  parmesan cheese; grated plus
      2 tb parmesan cheese; grated
      1 lb fresh mushrooms; sliced
      1    pepper
      1 cl garlic; minced
    1/4 c  flour
      1 qt chicken broth; warmed
      2 c  half & half
    1/4 c  sherry
 
  -----------------------POULTRY TETRAZZINI-----------------------------
      4 c  chicken or turkey; cut in 
           -bite sized pieces
 
  ----------------------MUSHROOM TETRAZZINI-----------------------------
      1 lb button mushrooms; halved or
           - left whole

Instructions

Cook the vermicelli al dente in salted water; drain,
rinse. Toss with 1/2 stick of butter and 2 tbsp
parmesan cheese. Sweat the sliced mushrooms in 1 tbsp
of butter, add salt and pepper to taste. Add minced
garlic; cook for another minute or so. Add mushrooms
to vermicelli, mix well.

Make sauce - melt 6 tbsp butter in saucepan, whisk in
flour to smooth paste. Gradually add chicken broth,
stirring well. Slowly simmer for 5 minutes, then add
sherry, salt, and pepper to taste. Simmer for another
minute. Add half of the sauce to the vermicelli
mixture, mix well. Pour the vermicelli mixture into a
lg. casserole, about 3.1/2-qt.

Meanwhile you should be sauteeing the button mushrooms
in another tbspful or so of butter. You want them
cooked somewhat but they'll finish cooking in the oven.

For the poultry tetrazzini, add the remaining sauce to
the 4 cups of cut up meat.

For the mushroom tetrazzini, add the cooked mushrooms
to the remaining sauce.

Make a well in the middle of the vermicelli in the
casserole, and pour the poultry or mushroom mixture
into it. Sprinkle the top of the vermicelli with the
1/4 cup of Parmesan cheese. Bake in a 375~ oven for
25 to 30 mins. Serve hot.

From: Suewoodward

Per serving: 1007 Calories (kcal); 94g Total Fat; (82% calories from fat);
9g Protein; 36g Carbohydrate; 250mg Cholesterol; 1241mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 18
1/2 Fat; 0 Other Carbohydrates

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