Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    chicken breast halves -- cooked
                        or--
   3      cups          turkey -- cooked and cubed
     1/2  pound         sliced mushrooms
   2      tablespoons   olive oil
   2      tablespoons   margarine
   1      tablespoon    tapioca flour
   5      tablespoons   flour -- (wondra)
     2/3  cup           1% milk
   1      can           chicken broth -- (14.5 oz)
   2      tablespoons   sherry
     1/2  medium        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      ounces        vermicelli pasta--
                        broken and cooked
     1/4  cup           parmesan cheese

Preparation:

Note: 1 more Tb flour can be substitute for tapioka flour but the sauce won't be as rich (note the 1% milk instead of half and half). Chop chicken (or turkey) and set aside. Sauté‚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. DO NOT OVER BROWN: Sauce will become bitter