1 1/2 lb. chicken
5 1/2 c. water
2 tsp.s alt
1 tsp. onion salt
1/2 tsp. celery salt
6 tbsp. butter
1 lb. sliced fresh mushrooms
1 1/2 tbsp. lemon juice
2 rounded tbsp. flour
Paprika
1/4 tsp. pepper
1/8 tsp. nutmeg
1 c. heavy cream
1 c. grated Mozzarella cheese
Parmesan cheese
1/2 lb. spaghetti

Simmer chicken, water, salt, celery salt and onion salt in kettle until tender. Cool. Remove skin and bones. Cut into pieces. Save 2 1/2 cups of the cooked chicken broth. To the remaining broth, add 3 quarts water and 2 tablespoons salt. Bring to a boil and add the spaghetti, cook until tender. Drain and put spaghetti in a 9 x 13 pan. Heat 4 tablespoons butter, add mushrooms and sprinkle with lemon juice and 1/2 teaspoon salt. Saute mushrooms until soft, but not browned. Toss with the spaghetti. Melt the 3 tablespoons butter, stir in the flour, 1/4 teaspoon paprika, 1 1/2 teaspoon salt, pepper and nutmeg. Slowly add the reserved 2 1/2 cups chicken broth. Cook until thickened. Add the cream and cook a bit longer until the thickness of gravy and pour over the chicken.

One hour before serving, heat oven to 400 degrees. Stir up chicken and sauce and pour over spaghetti. Evenly distribute chicken pieces over spaghetti. Cover with the cheeses and some paprika. Bake 25 minutes uncovered or until thoroughly heated.