8 oz. pkg. linguini or spaghetti
butter
1 sm. onion, diced
1/4 c. all purpose flour
2 3/4 c. m ilk
2 1/2 oz. jar sliced mushrooms
1 chicken - flavor bouillon cube or envelope
1/2 tsp. salt
1/4 tsp. cracked pepper
1/4 c. grated Parmesan cheese
4 slices white bread
2 c. cubed cooked turkey

Cook linguine, al dente, drain; keep warm in sauce pot. Meanwhile in 2 quart pan over medium heat in 3 tablespoons butter, cook onion until tender, stirring occasionally. Stir in flour until blended. Gradually stir in milk, mushrooms with their liquid, bouillon, salt and pepper; cook, stirring until mixture is slightly thickened. Remove pan from heat; stir in cheese. Tear bread into small pieces to make 2 cups coarse bread crumbs. In small sauce pan over low heat, melt 3 tablespoons butter; remove from heat, stir in bread crumbs and set aside. Preheat oven to 350 degrees. To linguini in sauce pot, add sauce mixture and turkey; gently toss to mix well. Spoon mixture into 12 x 8 inch baking dish; top with bread crumbs. Bake about 20 minutes or until heated through. Makes 6 servings.