1 (3 lb.) broiler chicken
2 c. water
1 c. dry white wine, optional
2 carrots, cubed
1 med. finely chopped onion
2 parsley stalks
1/2 tsp. thyme
1 1/2 tsp. salt
4 tbsp. butter
5 tbsp. flour
3 c. chicken stock
4 oz. light cream
6 oz. grated Parmesan cheese
1 c. sliced mushrooms
8 oz. ribbon macaroni

Place chicken in a casserole, add water, wine, carrots, onion, parsley, thyme and salt. Bring to a boil, skim and let boil gently for about 40 minutes with casserole covered.

Strain the stock and save. Skin and bone the chicken when cold. Cut the meat in slices. Melt 3 tablespoons butter in a saucepan. Add the flour and stir. Add in turns 3 cups stock. Add the cream and heat for 5 minutes. Stir in Parmesan cheese, but save some for the top.

Preheat the oven to 350 degrees. Melt the rest of the butter in a frying pan and brown the mushrooms lightly. Bring 2 quarts of water with 3 teaspoons salt to a boil. Add the ribbon macaroni and boil until just soft, but no more.

Wash the macaroni and drain. Mix mushrooms and macaroni and place at the bottom of a large ovenproof dish. Put the chicken on top. Pour on the sauce. Sprinkle with the remaining cheese.

Bake in the oven for 15 minutes. Serves 6.