Chicken Tetrazzini

• One 4.5 pound roasting chicken, cut up
• 3 cups hot water
• Salt
• 1 teaspoon onion salt
• ½ teaspoon celery salt
• ½ pound spaghetti
• 6 tablespoons butter
• ½ pound mushrooms, sliced
• 1 tablespoon lemon juice
• 2 tablespoons flour
• Paprika
• ¼ teaspoon pepper
• 1/8 teaspoon nutmeg
• 1 cup heavy cream
• 2/3 cup grated parmesan cheese

1. Day Before In deep kettle: chicken, water, 2 tsp. salt, onion salt, celery salt: simmer covered until fork tender (1 to 1 ¼ hours). Remove chicken and allow to cool. Remove meat from bones in big pieces & cut breasts into thirds. Refrigerate.
2. From kettle, remove 2 ½ cups broth; to rest of broth add 3 quarts of water & spaghetti. Cook 6 minutes (until tender). Then drain and place spaghetti in 12" x 8" x 2" baking dish.
3. In Skillet: heat 3 tbs. butter, add mushrooms, sprinkle them with lemon juice and ½ tsp. salt. Saute them until soft but not brown; toss them and their butter with the spaghetti; refrigerate, covered.
4. In Saucepan: melt 3 tbs. butter and remove from the heat; stir in flour, ¼ tsp. paprika, 1 ½ tsp. salt, pepper & nutmeg. Slowly stir in 2 ½ cups reserved broth (1/4 cup sherry may replace ½ cup broth). Cook sauce, stirring until thickened; then add cream; pour over chicken, Refrigerate all, covered.
5. Next Day 1 hour before serving - heat oven to 400 degrees F. With fork stir up chicken & sauce, then pour as much sauce as possible over spaghetti while tossing. Now, turn the rest of the chicken mixture into the spaghetti, then sprinkle all with parmesan & paprika. Bake 25 minutes or until hot. Makes 8 servings.