Ingredients
- 2 tablespoons oil (olive oil)
- 1 small onion, diced
- 8 ounces fresh mushrooms, sliced
- 1 large celery rib, finely chopped
- 1/2 cup frozen crinkle-cut carrots (thawed)
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 2/3 cup half-and-half (or milk mixed with or heavy cream)
- 1 3/4 cups chicken broth
- 2 tablespoons dry sherry
- 1/2 teaspoon dried thyme leaves, crushed
- 1/2 teaspoon dried parsley flakes
- 1/2 to 1 teaspoon garlic powder
- Cayenne pepper, optional
- 4 cups cooked chicken (or could use pork or turkey)
- 1/2 cup frozen peas
- 1/2 pound dry vermicelli pasta (broken into pieces, cooked and drained)
- 1/3 cup Parmesan cheese, grated
How to Make
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Step 1: Heat the oil in a 10-inch skillet over medium heat. Add the onion, mushrooms, celery and carrots and cook until the vegetables are tender, stirring occasionally. Remove the skillet from the heat.
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Step 2: Heat the butter in a 10-inch oven-safe skillet over medium heat. Stir in the flour. Gradually stir in the half-and-half and broth. Cook and stir until the mixture boils and thickens. Stir in the sherry, thyme, parsley and garlic powder. Season with the salt, pepper and cayenne pepper, if desired.
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Step 3: Stir in chicken, onion mixture, peas, vermicelli and cheese in the skillet.
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Step 4: Heat the broiler. Broil 4 inches from the heat until the turkey mixture is hot and bubbling and the top is browned.
We hope you enjoy this recipe!
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