1/4 lb. uncooked pasta, usually noodles or spaghetti
1/2 lb. mushrooms, diced
1 carrot, diced
1 sm. onion, diced
1/4 c. chicken fat or butter
2 c. or more cooked chicken or turkey meat
3/4 c. light cream or milk
3/4 c. chicken stock
1/4 c. flour
1 tbsp. Worcestershire sauce
Salt to taste
Chopped nuts (optional)
Parmesan cheese, grated

Cook, rinse and drain the pasta. Fine-dice the vegetables for a mirepoix and saute them in chicken fat or butter. Cube the cooked chicken. Put the cream or milk and the chicken stock together in a saucepan and heat. Make a roux by adding flour to the pan with the vegetables, adding a little more fat if necessary.

When it is cooked out, make a sauce by adding the heated liquids. Season with Worcestershire sauce and salt. Add the chicken or turkey to the sauce, mix in some nuts for texture (optional), toss the chicken and vegetables in with the noodles, and put in a greased casserole or individual ramekins.

Sprinkle with Parmesan cheese and bake in a hot oven (375 degrees) until bubbly, about 25 to 30 minutes.