Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------SERVES 90-100----------------------------
14 To 16 stewing chickens, 3
-lbs each
1/3 c Salt
3-4 tsp pepper
6 md Onions, chopped
12 lb Mushrooms, trimmed and
-sliced
6 c Butter or margarine
6-8 cups fine dry bread
-crumbs
3 c Flour
1 1/2 ts Pepper
1 1/2 ts Ground nutmeg
10 c Half and half cream
6 lb Thin spaghetti or noodles
6 c Grated parmesan or sharp
-cheddar cheese

In large pot, cover chicken with water. Add salt, pepper and onions.
Bring to boil and simmer over medium heat, uncovered, until chicken
is tender, about 2-1/2 to 3 hours. Remove from stock, and allow to
drain and cool. Save 24 cups stock. Remove chicken meat from bones
and cube. In fry pan, saute mushrooms in 1/4 of the butter. Mix with
the chicken meat. Melt the remaining butter and take 1/4 of it to
toss the bread crumbs in. Stir the flour, remaining salt, pepper and
nutmeg into the remaining melted butter. Cook until bubbly. Add the
chicken broth and cream. Continue to cook and stir until sauce
thicken and boils for about 1 minute. Remove from heat. Cook
spaghetti noodles until done. Rinse with hot water and allow to
drain. Spread noodles into pans. Layer chicken mixture over noodles.
Add the grated cheese to the bread crumb mixture and toss lightly to
mix. Sprinkle bread crumb mixture over noodle/chicken mixture and pat
to form 'crust'. Bake in 350F oven for about 30 minutes or until
bubbly and topping is browned nicely. Origin: Homestyle, Canadian
Classics, Ladies of the Royal Purple. Shared by: Sharon Stevens,
July/95.

Submitted By SHARON STEVENS On 08-13-95

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