Chicken Tetrazzini - cooking recipe

Ingredients

4 1/2 lb. chicken, cut up
3 c. hot water
1 tsp. onion salt
1/2 lb. spaghettini
1/2 lb. sliced mushrooms
1 Tbsp. lemon juice
1/4 tsp. pepper
1 c. heavy cream
1/2 tsp. celery salt
6 Tbsp. butter
2 Tbsp. flour
paprika
1/8 tsp. nutmeg
2/3 c. Parmesan cheese, grated

Preparation

Place chicken, water, 2 teaspoons salt, onion salt and celery salt in Dutch oven.
Simmer, covered, until tender (1 to 1 1/4 hours).
Add water as needed.
Remove chicken to bowl.
Cool, then remove meat from bones in medium-size pieces.
Remove 2 1/2 cups broth from pan; reserve.
To rest of broth, add 3 quarts of water and 2 tablespoons salt.
Bring to boil.
Slowly add spaghettini. Cook 6 minutes or until tender-crisp, stirring occasionally. Drain well and place in a 12 x 8-inch baking dish.