Chicken tetrazzini

Chicken Tetrazzini 

Ingredients:
 * 4 1/2 pounds chicken pieces
 * 3 cups hot water
 * salt
 * 1 teaspoon onion salt
 * 1/2 pound spaghetti
 * 6 tablespoons butter
 * 1/2 pound sliced mushrooms
 * 1 tablespoon lemon juice
 * 2 tablespoons flour
 * 1/2 teaspoon pepper
 * 1/8 teaspoon nutmeg
 * 1/8 teaspoon paprika
 * 1 cup heavy cream
 * 2/3 cup grated parmesan cheese

Directions: ‘‘‘Day before’’’, cook chicken with 2 teaspoons salt, onion salt and simmer 1 1/4 hours until tender. Add water as needed. Remove chicken to bowl/reserve broth. Cool and separate meat from bones into bite size pieces. Refrigerate. Set aside 2 1/2 cups of broth. To remaining broth, add 3 quarts of water. Bring to boil and cook spaghetti for 6 minutes. Drain and place spaghetti in 12” x 8” baking dish. Heat 3 tablespoons of butter in skillet. Add mushrooms, lemon juice and sauté until soft/not brown. Toss with spaghetti and refrigerate covered. Heat 3 tablespoons of butter in saucepan. Remove from heat - add flour, 1/8 teaspoon paprika, 1 1/2 teaspoons salt, pepper and nutmeg to make roux. Add 2 1/2 cups of chicken broth. Cook, stirring constantly, until thickened. Pour over chicken and refrigerate. 1 hour before serving, heat oven to 400 degrees. Stir chicken and sauce and pour over spaghetti, tossing to mix. Sprinkle with parmesan cheese and more paprika. Bake 25 minutes.