2 1/2 to 3 lbs. broiler-fryers
2 sm. onions
1/4 tsp. pepper
1 (16 oz.) pkg. spaghetti
1/2 c. butter
1/2 lb. mushrooms, sliced
1 tbsp. lemon juice
1/2 c. all-purpose flour
1/4 tsp. ground nutmeg
1 c. half & half
1 (3 oz.) jar grated Parmesan cheese

In 8 quart saucepan, cook chicken, 1 onion, pepper and 1 tablespoon salt. Cover with water. Heat to boiling. Reduce heat and simmer 30 minutes until fork tender. Remove chickens to large bowl. Reserve 4 cups broth (strained). Remove meat from chicken. Cut into chunks.

Prepare spaghetti by package directions. Drain. Spread in greased 13 x 9 inch baking dish. In 4 quart saucepan, chop remaining onion and cook in 2 tablespoons hot butter along with mushrooms and lemon juice for 5 minutes. Remove to separate bowl.

In same pan, melt remaining butter. When hot stir in flour, 1 tablespoon salt, nutmeg and 1/2 teaspoon paprika until smooth. Gradually add broth and cook until thickened. Add half and half, chicken and mushroom mixture. Heat, spoon over spaghetti. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.