Cooking Our Way

2 (2 to 3 lb.) broiler fryers or equal amount chicken breast
1 c. half and half
paprika
2 sm. onions
½ lb. mushrooms
¼ t. pepper
1 T. lemon juice
salt
½ c. all purpose flour
1 16 oz.  pkg. spaghetti
½ c. parmesan cheese

Simmer chicken, 1 onion, salt and pepper in water about 30 minutes or until fork tender.  Strain broth and reserve 4 cups.  When chicken is cool, remove meat in large pieces discarding skin and bones.  Cut meat into large chunks.  Set aside.

Prepare spaghetti as package directs and spread in buttered 13” X 9” inch baking dish.

Chop remaining onion.  In 2 T. butter, cook onion, mushrooms and lemon juice 5 minutes.  Remove to bowl.  In same pan place remaining butter.  When hot, stir in flour and salt.  Gradually stir in reserved chicken broth and cook stirring until liquid is thickened.

Add half and half, chicken chunks and mushroom mixture and over low heat, cook just until mixture is heated through.  Spoon over spaghetti in baking dish.  Sprinkle with grated Parmesan cheese and paprika.  Bake at 350 degrees 30 minutes until thoroughly heated and surface is golden and bubbly.