Ingredients
3-4 chicken breasts, plus left over meat from roasted chix
Water or chicken broth
2 tsp. instant onion
2 stalks celery with leaves
1 lb. spaghetti
12 TBSP. butter or oleo
1 lb.sliced mushrooms
2 TBSP. lemon juice
4 TBSP. flour
1/4 tsp nutmeg
pepper
2 cups Half n’ half
Paprika
1 and 1/3 cup Parmesan
Preparation
In kettle combine chicken, onion, celery, salt, and water or broth. Cook until tender and chix is done. Strain and remove chicken, cool, and bone/cut up. Reserve 5 cups broth. To the rest of broth add enough water and salt to cook spaghetti. Drain. Put pasta in a 13x9 baking dish.Add chicken to pasta. Heat 6 TBSP. butter, add mushrooms and lemon juice and salt, saute until soft. Toss with pasta. In saucepan melt 6 TBSP. butter. Remove from heat and stir in flour, paprika, salt, and nutmeg and pepper. Cook for 1-2 minutes. Slowly stir in the reserved broth. Cook, stirring until thickened. Add Half n’ half and pour over chicken and spaghetti-toss to mix. Sprinkle with Parmesean cheese and paprika. Bake 25 minutes at 350.
