Turkey or Chicken Tetrazzini
(I talked about this recipe here)
1 tablespoon butter
1/2 cup onion, finely chopped
1/3 cup celery, finely chopped
1/2 teaspoon black pepper
1/2 teaspoon salt
12 ounces mushrooms, sliced (optional)
1/4 cup dry sherry
1/3 cup all-purpose flour
2 1/2 cups chicken broth
1 cup grated Parmesan cheese, divided
2 ounces cream cheese
8 ounces uncooked vermicelli, or other long, thin pasta
2 cups cooked chicken or turkey breast, chopped
2 tablespoons bread crumbs
Cook pasta according to package directions. Drain and rinse.
Preheat oven to 350.
Melt butter in a large pot over medium-high heat.
Add onion, celery, pepper, salt, and mushrooms (if using). Sauté 4 minutes or until vegetables are tender.
Add sherry; cook 1 minute.
Gradually add flour to pan. Cook 3 minutes, stirring constantly (mixture will be thick) with a whisk.
Gradually add broth, stirring constantly.
Bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat.
Add 3/4 cup Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended.
Transfer the pasta to a greased 9x9 square baking dish.
Combine breadcrumbs and 1/4 cup Parmesan; sprinkle over pasta.
Bake at 350 for 30 minutes or until lightly browned.
Let stand 15 minutes before serving.
makes 6 servings
adapted from: Cooking Light