Casserole:

1 - 5 lb. chicken
4 tops celery
5 sprigs parley
2 medium carrots
1 sliced onion
1 tsp. salt
10 whole peppercorns
2 leaves bay leaves
16 oz. vermicelli
4 c. sharp cheddar cheese, shredded
6 oz. sliced mushrooms

Rinse chicken under cold running water. Place in a large kettle almost covered with water. Add the next seven ingredients. Bring to a boil; cover and reduce heat. Simmer one hour or until chicken is very tender. Cool, remove chicken from stock, and strip meat from bones. Cut into bite size pieces; discard bones and skin. There should be about six cups of chicken. Strain the chicken from the chicken stock. When cold, remove fat and discard.

Cook Vermicelli as package directions indicate; drain. Return pasta to kettle; add sauce and all but one cup of cheese. Add chicken and mushrooms. Toss until mixed. Place mixture in a large casserole. Sprinkle with remaining cup of cheese. Cover with foil and refrigerate. About one hour before serving, preheat oven to 350°F.

Bake covered for 30 to 45 minutes or until piping hot.

Serves about 13 to 15.

Sauce:

3/4 c. butter
3/4 c. flour
2 c. stock
1/8 tsp. nutmeg
1 1/2 tsp. salt
1 quart + 1 c. milk
4 egg yolks
2 tbsp. lemon juice

Melt butter in a large sauce pan. Remove from heat; stir in flour, salt, and nutmeg until smooth. Gradually stir in quart of milk and stock. Stirring constantly, bring to a boil. In a small bowl, beat egg yolks with one cup of milk. Gently beat in a little of hot mixture. Return to saucepan; cook over low heat, stirring constantly, until sauce is hot. DO NOT allow to boil. Remove from heat and add lemon juice.