Adapted from Joy of Cooking
2-3 cups shredded or cubed cooked turkey meat
1/2 pound pasta, I used orcchiette, cooked and drained
1/2-1 pound mushrooms, trimmed and cut in half
3 tablespoons sherry
3 tablespoons butter
2 tablespoons flour (Wondra preferred)
2 cups of chicken broth
1 cup heavy cream, warmed ( I heat in microwave in a Pyrex measuring cup)
1 cup frozen peas
Salt and pepper to taste
Grated Parmesan cheese.
Preheat oven to 375º. Grease baking dish and set aside.
Sauté mushrooms in butter till lightly browned. Add salt and pepper to taste. Deglaze the pan by added sherry and cooking till most evaporates. Remove mushrooms and add flour to pan. Cook for just a minute, then add chicken broth, whisking to avoid lumps. Cook till mixture thickens slightly. Add cream and stir to combine. Remove from heat. Add chicken and peas, check for seasoning and add more salt and pepper as needed.
Place pasta into baking dish. Push pasta to sides of dish to create a bowl in the middle of the dish. Scoop out chicken, mushrooms and peas and arrange in center of the dish. Pour sauce over top of dish. Sprinkle with Parmesan.
Bake till lightly browned and heated through...about 15-20 minutes.