Chicken (or Turkey) Tetrazzini

I had some leftover turkey that needed to be used and remembered this recipe that my Mom used to make. She often made this dish for dinner when we were little and it is not only divine, but it feels like comfort food to me. We couldn't find the recipe that she used to use, but this one is very close and super yummy. My kids all cleared their plates and requested more!

8 ounces spaghetti or linguine
2 cups sliced fresh mushrooms (you can use canned)
1/2 cup diced onion
2 Tbs. butter
1/4 cup flour

1/8 tsp. pepper

1/8 tsp. nutmeg

1 cup chicken broth

1 cup evaporated milk

2 cups chopped, cooked chicken or turkey

1/3 cup grated parmesan cheese

1/4 cup sliced almonds (optional)

1. Cook pasta according to package directions, drain, and set aside.

2. Meanwhile, in a large saucepan melt butter and saute mushrooms and onion until tender. Stir in flour, pepper, and nutmeg. Add chicken broth and milk and cook over medium heat until sauce is thick and bubbly. Remove from heat and stir in meat and half of the cheese. Add cooked pasta and toss to coat.

3. Transfer chicken and pasta mixture to an 8x8 casserole dish. Sprinkle with the remaining cheese and almonds, if desired.

4. Bake at 350 degrees for 15-20 minutes or until heated through and slightly browned on top.