Barb posted this recipe once. This is what I did with my leftover turkey.

Becca


Chicken Tetrazzini

Recipe By: Carole Gemsey
Serving Size: 6
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method

4 Chicken breasts, cut in bite size pieces, cooked
1 1/2 cups Chicken broth (1 to 1-1/2 cups)
6 tablespoons Butter (divided)
1/2 pound Fresh mushrooms (sliced)
1 tablespoon Lemon Juice
3 tablespoons Flour
1/4 teaspoon Paprika
1 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Nutmeg
2 cups Half & Half
2/3 C Shredded Parmesan cheese (2/3 to 1 cup)
1/2 pound Vermicelli cooked and rinsed


In medium skillet, heat 3 tablespoons butter, add mushrooms, sprinkle
with lemon juice. Sauté mushrooms until soft but not brown. Toss them
with the cooked vermicelli and set aside.

In saucepan, melt 3 tablespoons butter, stir in flour, paprika, salt,
pepper, and nutmeg. Slowly stir in chicken broth. Cook sauce, stirring
until thickened. Add half & half. Mix vermicelli, chicken & sauce in
12 X 8 inch casserole. Sprinkle with Parmesan cheese and paprika.

Bake at 375 for 30 minutes or until hot.

Serves 8 * Freezes well * Can also make day before.