Ingredients:
4 boneless chicken breasts
1 teaspoon onion salt
1 1/2 teaspoons celery salt
1/2 teaspoon pepper
1/8 teaspoon nutmeg
6 tablespoons butter
1/2 teaspoon salt
2 tablespoons flour
1 cup whipping cream
2/3 cup parmesan cheese
1 tablespoon lemon juice
1/4 teaspoon paprika
1/2 lb uncooked spaghetti
Directions:
Cook chicken in lots of water until done. Save the stock!
Tear chicken into pieces and toss with onion salt and celery salt. Set aside.
Cook 1/2 lb of spaghetti per label directions in the reserved chicken stock. (add more water as needed).
Drain spaghetti and place in 9 x 13 baking dish.
In a skillet heat 3 tbsp butter,1 tbsp lemon juice and 1/2 tsp salt until melted. Pour this mixture over cooked spaghetti and toss lightly.
In same skillet slowly heat another 3 tbsp butter, 2 tbsp flour, 1/2 tsp pepper, 1/8 tsp nutmeg and 1/4 tsp paprika until smooth and thick. Remove from heat.
Add whipping cream to above mixture and stir.
Add the above to the chicken and toss.
Spoon chicken evenly over spaghetti.
Cover the chicken and spaghetti with 2/3 cup of grated Parmesan cheese.
Cover and refrigerate overnight.
Cook uncovered for 25 minutes in a 400 degree oven and enjoy!
Servings: 4-6
Time preparation: 25 min.
Time total: 50 min.