2 c. heavy cream
4 tbsp. butter
1/2 c. chopped onions
4 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. chicken broth
2 c. cooked turkey
1 c. Parmesan cheese, grated
2 (4 oz.) cans mushrooms
8 oz. spaghetti, cooked and drained
1/2 c. almonds
1/2 c. chopped parsley

Heat cream until warm. Melt butter in a 3 quart saucepan. Add onions, saute 2 minutes. Blend in salt, pepper and flour. Gradually add chicken broth. Cook over medium heat until mixture boils and thickens. Stir in turkey, cheese, mushrooms, 1/3 cup of the parsley and 1/4 cup chopped almonds. Remove from heat.

Toss spaghetti and mixture in large bowl. Turn all into a 12 x 8 x 22 inch glass baking dish. Sprinkle with remaining almonds. Bake at 350 degrees for 30 minutes. Sprinkle with remaining parsley. Can be made a day ahead. Serves 6.