Turkey Tetrazzini

1 recipe Cream Sauce (below)
1/2 lb. sliced mushrooms
2 T. butter
2 T. chopped fresh parsley
1 lb. spaghetti, cooked in salted water
3 C. cooked diced chicken or turkey meat
1/2 C. grated Parmesan cheese

Make the cream sauce according to the recipe. Saute the mushrooms in 2
tablespoons butter until just heated through; add the parsley and toss.
In a buttered baking dish, combine the spaghetti with half the cream
sauce, the mushrooms and parsley.

Add the chicken or turkey to the remaining cream sauce and mix well.
Make a well in the center of the coated pasta and add the chicken
mixture. Toss to distribute. Top with Parmesan cheese.

At this point the casserole may be wrapped well and frozen or covered
and refrigerated until ready to heat or broiled to brown cheese and
served immediately.

To re-heat casserole, allow it to come to room temperature and stir in
about a cup of milk to rehydrate the sauce as the pasta is absorbent.
Cover with Parmesan and bake at 350° F. for 30 minutes then broil the
top to brown.

Cream Sauce

1/2 C. butter
1/2 C. flour
1 C. hot milk
1 C. hot chicken stock
1 t. salt
1/2 t. freshly ground black pepper
1/8 t. ground nutmeg
1/4 C. Madeira
3/4 C. heavy cream

In a heavy saucepan over medium low heat, melt the butter and stir in
the flour. Cook the roux until it is golden and frothing.

Stir in the milk and chicken stock and stir until smooth and thickened.
Cook for about a minute and add the remaining ingredients. Heat through
and remove from heat.