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4 1/2 lb. chicken
3 c. water
2 tsp. salt
1 tsp. onion powder
1/2 tsp. celery salt
6 Tbsp. butter
3 Tbsp. flour
1/4 tsp. paprika
1/4 tsp. pepper
1/4 tsp. nutmeg
3/4 tsp. salt
1 c. sour cream
1/2 lb. spaghetti
8 oz. mushrooms
1 Tbsp. lemon juice
1/4 tsp. salt

Cook chicken, 2 teaspoons salt, onion powder and celery
salt in 3 cups water for 45 minutes to 1 hour or until done.
Cut into chunks. Reserve 2 1/2 cups broth. Add water to
remaining broth. Cook spaghetti until done. Drain and put in
baking dish. Saute mushrooms in 3 tablespoons butter, 1/4
teaspoon salt and lemon juice. Toss mushrooms with spaghetti
and refrigerate overnight.
Sauce: Melt 3 tablespoons of butter and remove from
heat. Add flour, paprika, pepper, nutmeg and 3/4 teaspoon
salt. Slowly add 2 1/2 cups reserved broth. Cook until
thickened. Stir in sour cream. Pour over chicken chunks and
refrigerate overnight.
To serve, stir together and heat 25 minutes or until hot
at 400 degrees. Sprinkle with 2/3 cup grated Parmesan cheese and

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