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Prep Time: 60 Minutes Cook Time: 540 Minutes |
Ready In: 600 Minutes Servings: 8 |
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This recipe has been in our family for years and is a favorite. It can be doubled to serve 10-12. Goes well with french bread and a salad Ingredients:
4 1/2 lbs chicken |
4 cups water |
5 1/2 teaspoons salt, divided |
1 teaspoon celery salt |
1 teaspoon onion salt |
6 tablespoons butter, divided |
2 tablespoons flour |
1/4 teaspoon paprika |
1/2 teaspoon black pepper |
1/4 teaspoon nutmeg |
1 cup heavy cream |
1 tablespoon lemon juice |
8 ounces fresh mushrooms, sliced |
12 ounces spaghettini |
Directions:
1. Place chicken in large pot and fill with enough water to cover. Add 2 tsp salt, 1 tsp onion salt and 1 tsp celery salt an d simmer gently until chicken is tender. Set aside to cool, then remove chicken from bones and cut into bite size pieces.
2. Strain broth and reserve and set aside 2 1/2 cups broth. Add 3 qts of water and 2 tsp salt to remaining broth and bring to boil. Add spaghettini and cook for 6 minutes or until tender crosp, stirring occasionally.
3. In medium skillet heat 3 Tbl butter, add mushrooms, sprinkle with lemon juice and 1/2 tsp salt. Saute until soft. Toss mushroom butter mixture withi spaghettini, cover and refrigerate overnight.
4. Melt 3 Tbl butter, remove from heat and stir in flour, 1/2 tsp salt, black pepper and nutmeg. slowly stir in the reserved 2 1/2 Cups chicken broth. Cook sauce, stirring gently until thickened. Add 1 cup heavy cream and pour over chicken. Cover and refrigerate overnight.
5. The next day pre-heat oven to 400 degrees. Stir chicken and sauce mixture, pour over spaghettini and toss gently until well mixed.
6. Put in 12 x 18 x 2 baking dish and bake for 25 minutes or until hot through and through.
7. *Note: I usually make this with the smallest elbow macaroni since I was never able to find spaghettini.
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