Turkey Tetrazzini

Ingredients

• 8 ounce baby bella mushrooms sliced (cremini)
• 1 cup breadcrumbs fresh soft fine ()
• 5 tablespoons butter divided
• 2 cups fusilli hot cooked
• 0.8 cup evaporated milk at room temperature
• 2 tablespoons flour 
• 0.7 cup green onions chopped
• 0.5 teaspoon kosher salt 
• 2 cups chicken broth low-sodium
• 0.3 cup parmesan cheese divided freshly grated
• 0.5 teaspoon pepper freshly ground
• 0.3 cup cooking sherry 
• 3 cups turkey diced cooked

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 37
2. Heat 2 tablespoons butter in a large, deep, heavy skillet over medium heat.
3. Add mushrooms and green onions, and saut 8 to 10 minutes or until soft.
4. Transfer to a large plate.
5. Melt 2 more tablespoons butter in skillet, and add flour, stirring until smooth, about 1 minute.
6. Add chicken broth and half-and-half. Cook, stirring occasionally, 6 to 8 minutes or until lightly thickened and smooth.
7. Remove from heat; stir in 1/4 cup Parmesan and next 3 ingredients. Fold in mushroom mixture, cooked pasta, and turkey. Return to medium heat, and cook until thoroughly heated.
8. Transfer to a lightly greased 11- x 7-inch (2-quart) baking dish. Melt remaining 1 tablespoon butter; mix in breadcrumbs and remaining 1 tablespoon Parmesan.
9. Sprinkle topping evenly over dish.
10. Place on middle oven rack, and bake 25 to 30 minutes or until bubbling and beginning to brown.