Directions:
- In a large saucepot, place chickens, 1 onion, pepper and 1 tablespoon salt; cover with water and over high heat, heat to boiling; reduce heat to low, cover and simmer chickens at least 30 minutes or until fork tender, remove chickens to a large bowl.
- Strain chicken broth, reserving 3 1/2 cups; store the remaining broth to use another day.
- When chickens are cool, remove meat in large pieces and discard bones and skin; cut chicken into large chunks and set aside.
- Prepare spaghetti as package directs, drain in a colander and spread it out evenly into a greased 13 by 9 baking dish.
- Chop the remaining onion.
- In a 4-quart saucepan over medium heat, in 2 tablespoons hot butter, cook onion, mushrooms and lemon juice for 5 minutes and remove to a medium bowl.
- In same saucepan, melt remaining butter; when hot, stir in flour, 1 1/2 teaspoons salt, nutmeg and 1/2 teaspoon paprika until mixture is smooth.
- Gradually stir in sherry and reserved chicken broth and cook, stirring, until liquid is thickened (don't worry if there are some lumps, it won't be noticed).
- Add half-and-half, chicken chunks and mushroom mixture and over low heat, cook, stirring, just until mixture is heated through.
- Spoon chicken mixture over spaghetti in baking dish.
- Sprinkle with grated Parmesan cheese and sprinkle with a little paprika for color.
- Bake in a 350° oven for 30 minutes or until spaghetti and chicken mixture are thoroughly heated and surface is golden and bubbly.
- If making ahead (which is a good idea because this is excellent to serve to company), make it up till the cheese and paprika step, then cover and refrigerate for up to 24 hours; take it out of the fridge and let it sit for about 30 minutes or so before baking (you may need to increase the baking time about 15-20 minutes).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 756.46 Kcal (3167 kJ) | ||
| Calories from fat | 353.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.32g | 60% | |
|---|---|---|---|
| Cholesterol | 156.21mg | 52% | |
| Sodium | 526.25mg | 22% | |
| Potassium | 673.52mg | 14% | |
| Total Carbs | 57.52g | 19% | |
| Sugars | 4.04g | 16% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 37.71g | 75% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.3mg | 24% | |
| Calcium | 251.1mg | 25% | |
| Amount Per 100 g | |||
| Calories | 216.96 Kcal (908 kJ) | ||
| Calories from fat | 101.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.28g | 60% | |
|---|---|---|---|
| Cholesterol | 44.8mg | 52% | |
| Sodium | 150.94mg | 22% | |
| Potassium | 193.18mg | 14% | |
| Total Carbs | 16.5g | 19% | |
| Sugars | 1.16g | 16% | |
| Dietary Fiber | 1.1g | 15% | |
| Protein | 10.82g | 75% | |
| Vitamin C | 2mg | 12% | |
| Iron | 1.2mg | 24% | |
| Calcium | 72mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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