Chicken Tetrazzini

• 4 1/2 lb. chicken, cut up
• 3 c. hot water
• 1 tsp. onion salt
• 1/2 lb. spaghettini
• 1/2 lb. sliced mushrooms
• 1 Tbsp. lemon juice
• 1/4 tsp. pepper
• 1 c. heavy cream
• 1/2 tsp. celery salt
• 6 Tbsp. butter
• 2 Tbsp. flour
• paprika
• 1/8 tsp. nutmeg
• 2/3 c. Parmesan cheese, grated

1. Place chicken, water, 2 teaspoons salt, onion salt and celery salt in Dutch oven.
2. Simmer, covered, until tender (1 to 1 1/4 hours).
3. Add water as needed.
4. Remove chicken to bowl.
5. Cool, then remove meat from bones in medium-size pieces.
6. Remove 2 1/2 cups broth from pan; reserve.
7. To rest of broth, add 3 quarts of water and 2 tablespoons salt.
8. Bring to boil.
9. Slowly add spaghettini. Cook 6 minutes or until tender-crisp, stirring occasionally. Drain well and place in a 12 x 8-inch baking dish.

chicken, water, onion salt, spaghettini, mushrooms, lemon juice, pepper, heavy cream, celery salt, butter, flour, paprika, nutmeg, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754452 (may not work)