1 (5-5 1/2 lb.) roasting chicken
1 tbsp. salt
1 tbsp. monosodium glutamate
1 lb. spaghetti
1 1/2 lb. mushrooms, sliced
1/2 c. butter
1 clove garlic
7 tbsp. flour
1 c. cream
3/4 c. grated Parmesan cheese

Cook chicken until tender with salt and monosodium glutamate. Cool in broth, remove skin, cut chicken in bite-size pieces. Chill broth, skim off fat. All of this may be done the day before.

Cook spaghetti in 7 cups of broth. Add water if you don't have enough. Drain spaghetti reserving the broth. Reduce to 3 cups. Saute the mushrooms for 5 minutes in 3-4 tablespoons butter. Melt 4 tablespoon butter with garlic, blend in the flour. Add broth and 1 cup cream. Cook stirring constantly until thick and boiling.

Put a layer of spaghetti in 4 quart casserole, then layer of chicken and mushrooms. Sprinkle heavily with grated Parmesan cheese and cover with some cream sauce. Continue layering until casserole is full ending with cream sauce and grated cheese. Heat in 450 degree oven until bubbling and brown on top. Serves 10-12.