Ingredients:

• 2 cups cooked leftover turkey (cubed)
• 1 lb pasta, I prefer linguini or thin spaghetti, cooked until slightly al dente (do not overcook!!)
• 1 cup sliced mushrooms
• 1 medium onion, small dice
• 2 cloves garlic, minced
• 2/3 cup butter
• 1/3  cup flour
• 2 cup chicken stock
• 1 (12 oz) can evaporated milk
• 2 cups half and half
• 1 (8 oz) block cream cheese, softened
• 4 teaspoons dried basil
• 1 tablespoon onion powder
• 3 cups shredded Mozzarella
• 2 cups shredded Parmesan
• Salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees.  Prepare a 9 x 13 casserole dish with non-stick spray.
2. Melted butter in a large pan over medium heat. Add mushrooms and onions to pan and saute for 3 -5 minutes until mushrooms and onions are softened a bit. Add in garlic and stir for an additional minute.
3. Sprinkle the flour over the butter mixture and whisk for 1-2 minutes. Flour mixture will turn slightly golden.
4. Pour in the chicken stock while stirring. Then pour in the evaporated milk and half and half while still stirring. Allow this mixture to come to a slow simmer.
5. Add in the basil, onion powder, and salt and pepper to taste.
6. Stir in the Parmesan cheese until well combined and melted.
7. Add in the pasta, the turkey, and 1 cup of the Mozzarella. Stir until well coated.
8. Taste and adjust seasoning as needed.
9. Pour the mixture into the casserole dish. Sprinkle the remaining cheese over the top.
10. Bake, uncovered, for 25 minutes or until cheese has melted and dish is cooked through. Salt and pepper as desired for serving.