4 1/2 - 5 lbs. chicken breasts
1 tsp. onion salt
1/2 tsp. celery salt
1/2 lb. thin spaghetti
1/2 lb. mushrooms
6 tbsp. butter
1 tbsp. lemon juice
2 tbsp. flour
1/4 tsp. paprika
1/4 tsp. pepper
1/8 tsp. nutmeg
1/4 c. sherry
1 c. heavy cream
2/3 c. grated Parmesan cheese
1/4 tsp. paprika

Cool chicken till tender in water seasoned with onion and celery salt. Remove and let cool. Bone and break into large pieces. Reserve 2 1/2 cups chicken broth. Add water to remaining broth and cook spaghetti. Drain. Saute mushrooms in 3 tablespoons butter and lemon juice. Add to spaghetti and place in 9 x 13 inch baking dish. Combine 3 tablespoons butter, flour, 1/4 teaspoon paprika, pepper, nutmeg, sherry and reserved chicken broth. Heat and stir till thickened. Add cream. Place broken chicken pieces on top of spaghetti. Pour sauce over spaghetti and chicken. Top with cheese and 1/4 teaspoon paprika. Bake at 400 degrees for 30 minutes till bubbly. Serves 8.