Recipe(tried): Turkey or Chicken Tetrazzini

CHICKEN OR TURKEY TETRAZZINI

12 oz egg noodles, spaghetti, or linguini; cooked al dente & drained
12 ounces mushrooms, sliced (about 4-5 cups)
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup cream
2 cups chicken broth
1/4 cup dry white wine
3 cups coarsely chopped cooked turkey or chicken
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup shredded Swiss cheese
1/3 cup fine fresh bread crumbs
Salt and Pepper

Preheat oven to 375 F.

Cook the mushrooms in 3 Tbsp of the butter over moderate heat, stirring, until all of the liquid they give off has evaporated, about 10 minutes. Set aside.

In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.

Gradually stir in the milk, cream, broth, and the wine. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes.

In a large bowl combine well the pasta, the sauce, the mushrooms, the turkey or chicken, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/2 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole.

In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the top, and dot the top with the remaining 1 tablespoon butter, cut into bits.

Bake on the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Serves 4 to 6.