Chicken Tetrazzini(Fern Chew'S Recipe)

• 2 (2 1/2 lb.) frying chickens
• 4 or 5 c. hot water
• 1 medium onion, sliced
• 1/2 tsp. salt
• 1 tsp. celery salt
• 1/2 lb. thin spaghetti
• 6 Tbsp. margarine
• 2/3 c. Parmesan cheese, grated
• 1 small can mushroom pieces
• 2 Tbsp. lemon juice
• 2 Tbsp. flour, rounded up
• 1/2 tsp. paprika
• 1/2 tsp. pepper
• 1/8 tsp. nutmeg
• 1 small can evaporated milk

1. Cook chicken in hot water to which salt, celery salt and onion has been added until tender enough to come off bones.
2. Remove chicken and reserve 4 or 5 cups of the broth.
3. To the rest, add 2 or 3 quarts of water and 2 teaspoons salt.
4. Bring to boil.
5. Add broken spaghetti.
6. Cook until tender.
7. Drain and place in baking pan.
8. Remove meat from bones.
9. Place in large bowl.
10. Heat 3 tablespoons margarine in skillet.
11. Add mushroom pieces; sprinkle lemon juice.
12. Cover and cook over low heat but do not brown until tender.
13. Add to the spaghetti and spread in pan.
14. Melt 3 tablespoons margarine in saucepan.
15. Add flour, pepper, paprika and nutmeg.
16. Add broth and cook until thickened.
17. Add milk and pour over chicken.
18. Refrigerate both chicken and spaghetti overnight, if desired.
19. One hour before serving, heat sauce and chicken and pour over spaghetti and mix well.
20. Spread in pan.
21. Bake 45 minutes at 375u0b0.

frying chickens, water, onion, salt, celery salt, thin spaghetti, margarine, parmesan cheese, mushroom pieces, lemon juice, flour, paprika, pepper, nutmeg, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1063209 (may not work)