|Roasting chicken||5 Pound|
|Mushrooms||1 1⁄2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Monosodium glutamate||2 Teaspoon|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
Cut up chicken, and place in a deep saucepan with just enough water to cover.
Add 2 teaspoons salt, celery and onion.
Bring to boil; simmer, covered, until tender.
Cool chicken in broth.
Remove skin from chicken, and cut meat into bite-size pieces.
Reserve broth to use in sauce.
Saute" mushrooms in 1/4 cup butter or margarine until tender.
Cook spaghetti by package directions.
Melt 1/3 cup butter or margarine in a saucepan.
Stir in flour.
Gradually add 3 1/2 cups reserved chicken broth, well skimmed of fat, and the cream, stirring and cooking until smooth and thickened.
Add sherry, monosodium glutamate, salt and pepper and 1/2 cup cheese.
Simmer 5 minutes longer.
Place 1/3 spaghetti in bottom of greased 4-quart casserole.
Spoon 1/3 the mushrooms and 1/2 the chicken over spaghetti, topped by 1/3 the sauce.
Add another 1/3 the spaghetti, the remaining mushrooms and chicken and 1/3 sauce.
Top with remaining spaghetti and sauce.
Sprinkle casserole with remaining cheese.
Bake in a hot oven, 450°F, until brown on top, 30-40 minutes.