Chicken Tetrezzini

Jayna Nelson

Boil:
1 roaster chicken
2 t. salt
1 t. onion
½ t. celery
salt
water

Debone chicken. Reserve broth.
Boil 1 lb of spaghetti in salt water until done. Place in 9x13 pan.
Saute until soft:
3 T butter
1 T lemon juice
salt
½ lb. Fresh sliced mushrooms
Toss with spaghetti.
Sauce:
3-4 T butter (melt in pan)
3-4 T flour
3/4 t. paprika
1/2 to 1 t. salt
¼-1/2 t. pepper
1/8 t. nutmeg
Combine in pan. Then add 3-4 cups chicken broth. Boil and stir until flour is cooked and begins to thicken. Add 1 pint cream (or sub half and half to save calories). Pour over spaghetti mixture and sprinkle with 3/4 cup fresh grated Parmesan cheese.
Bake at 400 for 25 minutes.