2 to 3 lb. chickens
1 tsp. onion salt
1/2 tsp. celery salt
Salt (to your liking)
1/2 lb. spaghettini noodles
6 tbsp. butter
1/2 lb. mushrooms or more
1 tsp. lemon juice
2 tbsp. flour
1/4 tsp. paprika
1/4 tsp. pepper
1/8 tsp. nutmeg
1 c. heavy cream
2/3 c. grated Parmesan cheese
1/4 c. sherry

DAY BEFORE: Place chicken in pot. Cover with water and add 2 teaspoons salt. Simmer covered until tender (about 1 1/4 hours). Remove chicken and reserve broth. Take meat off in large pieces when cool. Break into bite-size pieces and refrigerate immediately.

Set aside 2 1/2 cups of broth with remainder of broth, add 3 quarts of water and salt, bring to a boil. Then add spaghettini. Drain in a 12 x 8 x 2 inch baking dish.

In a medium skillet, cook mushrooms in 3 tablespoons butter, sprinkle on lemon juice and add onion salt and celery salt. Cook until soft but not brown. Mix with spaghettini.

SAUCE: Melt 3 tablespoons butter and remove from heat. Stir in flour. Add 1/4 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon nutmeg. Slowly pour in 2 cups of broth and 1/4 cup sherry. Cook until thickened but not too thick. Add cream. Pour sauce over chicken in bowl. Refrigerate.

NEXT DAY: Preheat oven to 400 degrees. Mix everything together very well and sprinkle with cheese. Cook 25 minutes or until hot.

NOTE: Great for company. Prepare the day before and enjoy your company. I serve with Spinach Salad and Garlic Bread.