1 (4 1/2 lb.) roaster, cut up (breasts)
3 c. hot water
Salt
1 tsp. onion salt
1/2 tsp. celery salt
1/2 lb. spaghetti
6 tbsp. butter
1/2 lb. fresh mushrooms, sliced
1 tbsp. lemon juice
2 tbsp. flour
Paprika
1/4 tsp. pepper
1/8 tsp. nutmeg
1 c. heavy cream
2/3 c. grated Parmesan cheese

In deep kettle, place chicken, water, 2 teaspoons salt, onion salt, celery salt. Simmer, covered until chicken is fork-tender, 1 to 1 1/4 hours.

Remove poultry (reserve broth) when cool to handle, remove meat from bones in big pieces, cut breast into thirds; refrigerate chicken meat in covered bowl at once.

Set aside 2 1/2 cups chicken broth. To rest of broth in kettle, add 3 quarts water, 2 tablespoons salt, bring to boil, then slowly add spaghetti (so water won't stop boiling) and cook 6 minutes or until tender, stirring occasionally.

Drain; place spaghetti in a 12"x8"x2" baking dish.

Meanwhile, in medium skillet, heat 3 tablespoons butter. Add mushrooms, sprinkle with lemon juice and 1/2 teaspoon salt. Saute mushrooms until soft, but not brown, stirring occasionally; toss them and their butter with cooked spaghetti; then refrigerate all covered.

In saucepan, melt 3 tablespoons butter, then remove pan from heat and stir in flour, 1/4 teaspoon paprika, 1 1/2 teaspoons salt, pepper, and nutmeg. Slowly stir in the 2 1/2 cups reserved broth and 1/4 cup sherry. Cook sauce, stirring until thickened; add cream, then pour sauce over chicken in bowl, refrigerate all covered.

One hour before serving start heating oven to 400 degrees. With fork, stir up chicken and sauce, then pour as much sauce as possible over spaghetti, while tossing to mix well. Sprinkle with Parmesan cheese and more paprika. Bake 25 minutes or until hot. Makes 8 servings.