1 (4 1/2 to 5 lb.) chicken
1 tsp. salt
few stalks celery
1 onion, peeled and sliced
1 1/2 lb. fresh mushrooms
1/4 c. butter
1 lb. spaghetti/linguini
5 Tbsp. butter
6 Tbsp. flour
3 1/2 c. chicken broth
1 c. whipping cream
3 Tbsp. sherry
1 1/2 tsp. salt
1 c. grated Parmesan cheese
Place chicken in large pot, barely cover with water.
Add salt, celery and onion. Bring to boil, then reduce to
simmer and cover until tender. Cool chicken in broth. After
cooled remove chicken from broth, disjoint chicken and remove
skin. Cut into bite size pieces. Reserve broth to use in
sauce. Clean and slice mushrooms and saute in butter until
tender; set aside. Cook spaghetti/linguini according to
directions and drain. Strain chicken broth. Melt butter in
large saucepan, stir in flour. Gradually add chicken broth and
cream, stirring and cooking until smooth and thickened, add
sherry, salt and 1/2 cup cheese. Simmer 10 minutes longer.
Layer 1/3 of spaghetti/linguini in bottom of greased
casserole. Spoon 1/2 of mushrooms and 1/2 chicken over spa-
ghetti and 1/3 sauce. Add another layer of spaghetti, the
remaining mushrooms, chicken and 1/3 of sauce. Top with
remaining spaghetti and sauce. Sprinkle casserole with remain-
ing 1/3 cup cheese. Bake in very hot 450 degrees oven until brown on
top for 30 or 40 minutes.
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