Cook a whole chicken or chicken breasts (about 4 whole ones) in water to cover. Cool. Pick chicken from bones in LARGE pieces. Refrigerate overnight, keeping chicken separate from broth.

Next day, the fat will have congealed on top of the chicken stock. Remove it. and use it as a base for sauce, as follows: 2 tbsp. flour 2 c. chicken stock Salt & white pepper

Slowly add 1 cup heavy cream. Remove from fire. Meanwhile, cook 1/2 pound spaghetti, macaroni or noodles in rapidly boiling water until al dente. Drain.

Combine pasta with chicken and sauce. Add 1/2 pound sauteed mushrooms. Top with cheese bread crumbs and almonds. Bake in 350 degree oven for about 1 hour. Serves 8.