| | Directions | | Boil and bone chicken. Break spaghetti into thirds and boil in chicken stock. Make basic white sauce. Melt butter; add flour and cook until bubbly. Add cream and chicken broth, stirring and cooking until thickened. Add mayonnaise, sour cream, Parmesan cheese, lemon juice, wine and seasonings. Saut mushrooms in butter. Place mushrooms, chicken and spaghetti in flat 3 quart casserole. Add sauce and mix well. Sprinkle paprika and additional Parmesan on top. Bake at 350 for 30 to 40 minutes. May be made ahead of time and frozen. Serves 8 to 10. Serve with Swiss Cheese Bread. |
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| Ingredients | | - |  | 3 pounds chicken |
| - | | 8 ounces thin spaghetti |
| - | | 4 tablespoons butter |
| - | | 4 tablespoons flour |
| - | | 1 cup cream |
| - | | 1 cup chicken broth |
| - | | 1 cup mayonnaise |
| - | | 1 cup sour cream |
| - | | 1 cup Parmesan cheese |
| - | | 1/8 cup lemon juice |
| - | | 1/3 cup white wine |
| - | | 1/2 teaspoon garlic powder |
| - | | 1/2 teaspoon Cayenne Pepper |
| - | | 1 teaspoon Dry Mustard |
| - | | 1 teaspoon Salt |
| - | | 8 ounces fresh mushrooms |
| - | | 4 tablespoons butter |
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