Chicken Tetrazzini

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

• Ready In: 11 hrs
• Serves: 6-8

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.