Ingredients
              
• 1 4-5 pound chicken
• 1/4 cup butter
• 1/4 cup all purpose flour
• 1 1/2 cup whipping cream (I use 2% milk) 
• 1/4 cup dry sherry 
• 1 tsp lemon juice
• 1 tsp salt
• 1/4 tsp pepper
• 1 med onion chopped
• 1/2 green pepper chopped
• 2 Tbs butter
• 1 pound fresh mushrooms
• 1 8oz pkg thin spaghetti
• 1 cup grated Parmesan cheese
• 

				
                Directions

Cook chicken in large Dutch oven with water to cover.  Cover and simmer 1 - 2 hours.

Remove bone and cut up, reserving broth.

Melt butter; add flour, stirring until smooth - cook one minute, stirring constantly.
  

Combine 2 cups chicken broth, cream, sherry, lemon juice, salt and pepper.

Gradually add broth to roux stirring constantly.


Saute onion and green pepper, add mushrooms and cook until tender. 

Add veggies andchopped chicken to cream mixture.

Cook spaghetti in remaining broth plus enough water to equal 2 quarts.


Drain and place in 13 x 9 baking dish.  Spoon chicken over top.  
Sprinkle with parmesan. 


Bake 350 degrees, 30 minutes.