A:

Simmer until tender 1 1/4 to 1 1/2 hours, 5 pound chicken (whole) with:

4 c. hot water
2 1/2 tsp. salt
2 onions
4 carrots
3 stalks celery
1 1/2 tsp. onion salt
1 tsp. celery seed
1 tsp. poultry seasoning

B: Other ingredients for later:

3/4 lb. mushrooms
1 1/2 tbsp. lemon juice
1 1/4 lbs. spaghetti (thin)
2 tbsp. flour
1/4 tsp. paprika
1/2 c. sliced almonds
8 tbsp. butter
1 1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. nutmeg
1/4 c. cooking sherry
1 c. heavy cream

Cool part A, remove meat in big pieces. Set aside. Also set aside 3 cups of stock. Add rest of stock to enough water to make 6 quarts. When boiling add spaghetti. Cook 6 minutes. Drain and place in bottom of large baking dish.

In skillet melt 4 tablespoons butter. Saute until soft mushrooms (sliced, sprinkle with lemon juice), add and saute almonds. Pour mushrooms and almond mixture over spaghetti.

Melt and remove from heat 4 tablespoons butter. Add flour, paprika, nutmeg, salt and pepper and blend. Slowly stir in sherry, 2 cups chicken stock. Cook and stir until thickened. Remove from heat. Add heavy cream. Mix with chicken pieces and pour on top of spaghetti. Refrigerate or freeze.

When ready to serve, sprinkle with grated cheese. Bake at 350 degrees 1/2 to 3/4 hour. (Thaw if frozen or add more time). Well worth the effort. Great for dinner party. Fix now and freeze for later. Serves about 6.