Ingredients:
Instructions:
The day before you wish to serve, in a deep kettle, place the chicken, water, 2 tablespoons salt, onion salt, and celery salt. Simmer covered until chicken is fork tender, 1 to 1 1/2 hours. Add a little extra water. Remove the chicken from the broth and remove the meat from the bone when it is cool enough to handle. Refrigerate the meat at once.
Set aside 2 1/2 cups chicken broth and in the remaining broth, add 3 quarts of water and 1 tablespoon of salt, bringing it to a boil. Slowly add the spaghettini and cook until tender. Drain and place in a 12x8x2-inch baking dish. In a skillet, heat 3 tablespoons of butter and add mushrooms. Sprinkle with lemon juice and 1/2 teaspoon of salt and saute until soft but not brown. Toss them in their butter with the cooked spaghettini then refrigerate covered. In a sauce pan, melt 3 tablespoons of butter then remove from the heat. Stir in flour, 1/2 teaspoon of paprika, 1 1/2 teaspoon salt, pepper, and nutmeg. Slowly stir in the 2 1/2 cups of reserved broth. Cook, stirring until thickened. Add cream to the mixture. Pour over chicken and refrigerate chicken with sauce, covered.
The next day, preheat the oven to 400° Stir up chicken and sauce and pour on top of spaghettini, tossing to mix. Sprinkle entire mix with parmesan cheese and paprika and bake for 25 minutes or until very hot.