Smokey Pasta with Turkey

16 oz. corkscrew pasta
1 T. oil
8 oz. smoked, fully cooked turkey*, cut into strips
1 can sliced mushrooms, drained
1 can cream of celery soup
1 c. milk
6 oz. smoked mozzarella, shredded

Prepare pasta as directed. Drain. Return hot empty pan to heat. Heat oil over low heat. Add turkey and mushrooms. Cook, stirring frequently. Stir in soup and milk, blending until smooth. Return cooked pasta and stir into sauce. Stir in cheese. Cook 1 minute until cheese is melted.

*May use ham instead if desired