Baked Chicken And Spaghetti

By cdrier

Ingredients

• 8 chicken breasts
• 1/2 lb. spaghetti
• 3/4 lb. fresh mushrooms, washed, sliced, and sauteed in a little butter
• 3 generous tbsp. butter
• 3 tbsp. flour
• 1 1/2 c. stock from cooking chicken
• 1/2 c. white wine
• salt to taste
• 1 c. heavy cream
• 1 lb. *Drier's* ham
• 2 pkgs. (2 1/2 oz. each) slivered almonds
• 3/4 c. grated parmesan cheese paprika

Details

Servings 10

Preparation

Step 1

Simmer chicken in water until cooked thro. Save water. Remove chicken from bones in large bite-sized pieces discarding the skin. Cool stock and skim fat from top.Mean while boil spaghetti about 8 minutes in a large kettle. Drain into colander and run under cold water to prevent sticking. Sauté mushrooms in butter and set aside. Now make a sauce by melting the 3 tablespoons of butter and adding the flour. 1 use a wire whip and add flour slowly, stirring to keep as smooth as possible. Then add the 1 1/2 cups stock, using the same method. Cook very slowly until it has thickened, stirring often. Remove from heat and add wine, salt, and cream. Mix gently. Put spaghetti into your large kettle, add cream sauce, chicken, ham, mushrooms and nuts. Mix all well and put in a large greased casserole. Cover with cheese and sprinkle with paprika. This can now be frozen, covered tightly.Or put in refrigerator until ready to bake that evening at 350 degrees uncovered for 45 minutes.