“This is the dish I make when I'm having about 4-6 casual guests for dinner. I serve this with Romaine Salad with Creamy Garlic Dressing and some crusty bread. I always get rave reviews for this and it's SO easy. I make it up the day ahead and turn my attention to supervising the rest of the family in their housecleaning activities! You can also make this using leftover turkey and big cans of chicken broth.”

Ingredients Nutrition


  1. 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.
  2. Strain chicken broth, reserving 3 1/2 cups; store the remaining broth to use another day.
  3. When chickens are cool, remove meat in large pieces and discard bones and skin; cut chicken into large chunks and set aside.
  4. Prepare spaghetti as package directs, drain in a colander and spread it out evenly into a greased 13" by 9" baking dish.
  5. Chop the remaining onion.
  6. 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.
  7. 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.
  8. 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).
  9. Add half-and-half, chicken chunks and mushroom mixture and over low heat, cook, stirring, just until mixture is heated through.
  10. Spoon chicken mixture over spaghetti in baking dish.
  11. Sprinkle with grated Parmesan cheese and sprinkle with a little paprika for color.
  12. Bake in a 350° oven for 30 minutes or until spaghetti and chicken mixture are thoroughly heated and surface is golden and bubbly.
  13. 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).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a