Possibility - Turkey Tetrazzini

Okay, I've never actually cooked this, hopefully I'll try to do it this week to test it out first. However, it was in the Joy of Cooking cookbook as a meal suggestion for the "cook for a day, eat for a week" section. You can use either turkey or chicken and it sounds good. It may be a possibility for an extra meal if we need one.

(it says its 8 servings)

8 ounces of spaghetti, macaroni or egg noodles (or if you are using leftover cooked pasta about 4 cups of cooked pasta)
6 tablespoons (3/4 stick) butter
8 ounces mushrooms, sliced (2 1/2 cups)
1/2 cup flour
2 cups chicken broth
1 1/2 cups milk or half-and-half
4 cups chopped cooked chicken or turkey
1/2 cup slivered or sliced almonds, toasted **
1/2 cup grated Parmesan cheese

Preheat oven to 400° F.
Grease a 13 x 9 inch baking dish.

Cook until tender the pasta (follow the pasta cooking instructions on the box).

Meanwhile, melt butter in a saucepan over medium heat.

When butter is melted add the mushrooms and stir and cook until softened, about 5 minutes. Stir flour in until well blended.

Slowly whisk in broth and milk. Bring to a boil, reduce heat and cook until sauce is thickened and smooth, about 5 minutes.

Mix in chicken and almonds. Gently mix in the cooked pasta. Pour into the prepared dish and sprinkle with parmesan cheese.

Bake until the sauce is bubbling and the cheese is golden brown, 25 to 35 minutes.

** Toasting nuts
Oven:
Spread sliced almonds on an ungreased baking sheet and toast in a 325° F oven for 5 to 7 minutes, depending on the size of the nuts, checking and stirring to prevent burning.

Stovetop:
Place them in a dry skillet over medium heat and cook, stirring or shaking the pan frequently to prevent burning, until they just begin to release their fragrance, about 4 minutes.

To avoid loss of flavor and toughening, do not overtoast, as nuts tend to darken and become crisper as they cool; be sure to remove them for the heat when they begin to cook but haven't darkened, as they well continue to cook for a minute or two after removal from the heat, and transfer the hot nuts to a plate or a cool baking sheet immediately after toasting.

Toasted nuts can be stored, covered, in a cool, dry place for up to 2 weeks.