3-4 lbs. chicken breasts
2 onions, sliced in halves
2 whole carrots
Parsley
Thyme
1 bay leaf
1/2 lb. spaghetti, cooked & drained
2 tbsp. butter
Garlic powder
Salt & pepper
1/2 lb. fresh mushrooms, sliced
1/4 c. grated Parmesan cheese
2 tbsp. seasoned bread crumbs
2 tbsp. sliced almonds, toasted

SAUCE:

4 tbsp. butter
4 tbsp. flour
1 1/2 c. chicken stock
1/2 c. white wine
3-4 tbsp. whipping cream

Place chicken breasts, halved onions, carrots, some parsley, thyme and bay leaf in stock-pot and fill with enough water to cover chicken and vegetables. Bring to a boil, uncovered, then reduce heat and cook slowly until chicken is tender. Remove chicken and vegetables and strain stock. Return stock to stove and reduce to 3 to 4 cups. Remove skin and bones from chicken when cooled. Cut chicken into long strips or bite-sized pieces.

Cook spaghetti and drain. Return to pot and toss with 1 tablespoon of butter and a little garlic powder. Place in oven proof dish, cover and keep warm. Saute mushrooms in 1 tablespoon of butter 2 or 3 minutes; leave in pan and set aside.

Prepare sauce by melting 4 tablespoons of butter then add flour and blend well. When blended add 1 1/2 cups chicken stock. Bring to a boil and cook 2 minutes. Add wine and simmer a few minutes more. Remove from heat and let cool a few minutes, then add cream and adjust seasonings.

To Assemble: Place chicken strips in mound over spaghetti and sprinkle with salt and pepper. Place mushrooms on top, then spoon sauce over dish. Sprinkle with Parmesan cheese and bread crumbs. Bake in preheated 400 degree oven for 15 to 20 minutes, or until well heated and top is brown and crisp. Sprinkle almonds on top and serve. Serves 4 to 6.