| 2 cups leftover turkey or chicken, diced | 1/4 lb of sweet butter or unsalted margarine |
| 1/4 lb mushrooms, sliced thinly | 1 pt evaporated skim milk |
| a bit more than 1 T Sherry | a bit more than 2 T dry white wine |
| salt and peper to taste | 2 T flour |
| 2 T butter | 1/4 lb medium noodles or thin spaghetti |
| 3 T grated parmesan (or romano) cheese |
Cut and dice turkey or chicken, but not too small. Melt the 1/4 lb butter in a skillet. Saute the mushrooms for 2 to 3 minutes. Add turkey or chicken meat, evaporated skim milk, wine, season to taste with salt and pepper. Heat almost to boiling. Take flour and 2 T butter and knead together in a small bowl to a smooth paste. Stir this into the turkey or chicken mixture, continuing to stir until smooth and somewhat thickened. Simmer about five minutes, stirring constantly. In the meantime, cook noodles in boiling, salted water until tender. Drain and rinse in cold water and spread in the bottom of a shallow, greased casserole. Pour the chicken, mushroom mixture gently over the noodles. Sprinkle with the grated cheese. Bake in a 375 degree oven for about 20 minutes or until top is golden brown.
This serves 4, but I always double or triple the recipe to feed the family. Serve with hot garlic bread and a green salad.