Update my dinner status, I'm making this tonight.
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Rinse chickens and their giblets and necks with running cold water. Place chickens, breast side down, in 8-quart Dutch oven or saucepot; add giblets, necks, wtaer, pepper, 1 onion and 2 teaspoons salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 35 minutes or until chickens are fork-tender. 2. Remove chickens, giblets, and necks to large bowl; refrigerate 30 minutes or until easy to handle. Strain chicken broth, reserving 3 1/2 cups. (Cover and refrigerate any remaining broth for use in soup another day.) When chickens are cool, discard bones and skin; cut meat and giblets into bite-sized pieces; set chicken aside. 3. Mince remaining onion. In 10" skillet over medium heat, in 2 tablespoons hot butter or margarine (1/2 stick), cook minced onion, sliced mushrooms, and lemon juice until onion is tender. Spoon mixture into 13x9" baking dish. 4. Prepare spaghetti a label directs; drain. Add spaghetti to mushroom mixture in baking dish; toss. 5. Preheat oven to 350F. In same skillet, melt remaining butter or margarine; stir in flour, nutmeg, 1 teaspoon salt, and 1/2 teaspoon paprika until smooth. Gradually stir in sherry and reserved chicken broth, and cook, stirring, until mixture thickens. Stir in half-and-half and chicken. 6. Toss chicken mixture with spaghetti. Sprinkle with Parmesan cheese and some paprika. Bake 30 minutes or until hot and bubbly. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
