6 lg. chicken breasts, boneless, skinless and halved
3 med. onions, sliced
1/3 c. (2/3 stick) butter
1 lb. ham, cut into thin strips
1 tbsp. salt
3/4 tsp. white pepper
3/4 tsp. celery seed
3/4 tsp. tarragon leaves
1 pint fresh mushrooms, trimmed and sliced
1 1/2 lb. spaghetti
1/4 c. all-purpose flour
3 (10 1/2 oz. ea.) cans (approx 3 3/4 c.) chicken broth
1 pint dairy sour cream

Brown chicken and cook onions in butter in Dutch oven. Add ham, salt, pepper, celery seed and tarragon. Cover and cook over low heat for 20 minutes, add mushrooms and cook 10 minutes longer. Cook spaghetti until tender and drain. Remove chicken from Dutch oven. Stir in flour and broth. Cook and stir until mixture boils for 1 minute. Combine with spaghetti and sour cream, mix well. Return chicken to Dutch oven and heat through before serving.

Submitted by: Stephanie Marglin