1 med. onion, chopped
1/4 c. chopped celery
3 tbsp. butter
2 c. cooked cubed chicken
6 oz. (1 1/2 c.) spaghetti, uncooked, broken in pieces
1 (10 1/2 oz.) can cream of mushroom soup
2 1/2 c. chicken broth or bouillon
1 tsp. lemon juice
1/4 tsp. pepper
Pinch nutmeg
1/2 c. sliced mushrooms

Saute onion and celery in butter in Dutch oven or electric frying pan until crisp-tender. Arrange chicken in layer over vegetables. Add spaghetti in a layer. Combine soup, broth, lemon juice, pepper and nutmeg and pour over spaghetti, making certain all of spaghetti is moistened. Sprinkle with mushrooms over top. Cover, bring to a boil.

Reduce heat and simmer, stirring occasionally, 15 to 20 minutes or until spaghetti is tender. Garnish with Parmesan cheese and paprika. 4 servings.