Hanxter

1 whole chicken 3 - 5 lb's

1/2 lb. mushrooms sliced
1/2 c. chopped onion

1/4 c. butter
1/4 c. flour
16 oz. chicken broth
1/2 pt. light or whipping (NOT whipped) cream
1/4 c. DRY white wine

8 oz. spaghetti pasta, cooked
1/4 c. parmesan cheese
paprika to color

In a large pot cover the chicken in water and boil till done, when a leg pulls off easily. Strain broth into a seperate bowl and reserve the broth. When the bird has cooled shred the meat off (no skin is used) & save the carcass and any remaing broth for soup if you want.

Melt some butter and add mushrooms and onions. Saute for 5-10 minutes over low heat. When done set aside.

Melt 1/4 cup butter in a saucepan, slowly add flour and salt. When thick, blend in cream and broth. Cook stirring constantly until thickened. Stir in the wine.

Cook the pasta according to the box.
In a greased baking dish combine 1/2 the shrooms & spaghetti.
Make a well in the middle and place in it the chicken and rest of the shrooms. Pour sauce over chicken and spaghetti. Sprinkle with grated parmasan cheese over top, then paprika for a little color.

Bake at 375° for 20-25 minutes or when the pasta on the edges starts to brown.

A ceasar salad is great with it.

Buzz

Anouther one I will have to try sometime.

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