Here’s a delicious treat that’s great for cold spring days.
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
2 tablespoons non-fat dry milk
1 1/2 tablespoons cornstarch
2 envelopes or teaspoons instant chicken broth
granules or base
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
pinch of nutmeg
2 cups cold water
3 cups cooked turkey or chicken white meat,
cut into 2-inch pieces
6 ounces broad egg noodles, cooked until tender
(14 to 20 minutes, about 3 cups)
2 tablespoons grated Parmesan cheese
paprika
Heat olive oil in skillet; saute mushrooms just until tender, Combine dry milk, cornstarch, chicken broth, salt, pepper, onion powder and nutmeg with cold water in a large saucepan. Cook over medium heat until mixture thickens and begins to bubble.
Arrange noodles in a 2-quart shallow baking dish. Spread mushrooms in a layer over the noodles; top with a layer of chicken. Pour sauce over all then sprinkle with grated Parmesan cheese and paprika. paprika. Bake turkey tetrazzini at 350° for 30 minutes, or until hot and bubbling.
