• 1 large frying chicken
• 1 large whole onion
• 1 large whole carrot
• 1 whole stalk celery
• 1 bay leaf
• salt and pepper to taste
• 3/4 cup white wine
• 1 can (4 ozs) mushrooms (optional)
• 5 tbsps butter or margarine
• 4 tbsps flour
• 1 lb spaghetti, cooked and drained
• grated cheese (your favorite kind)

Preheat oven to 350 degrees

1. Wash chicken and put in large pot with vegetables, wine and seasonings; add water to almost cover chicken.
2. Boil until done.
3. When done, remove chicken and let cool, discard vegetables, save broth to use for sauce.
4. When chicken has cooled remove meat from bones; cut into bite size pieces; discard skin and bones.
5. In skilled melt butter and add flour 1 tbsp at a time; whisk until smooth.
6. Add broth, bit by bit, beating sauce until smooth and you have desired thickness.
7. Add chicken pieces and mushrooms.
8. In shallow casserole dish, put some sauce on bottom, layer with spaghetti then cheese; continue alternating sauce, spaghetti and cheese.
9. Bake for 25 mins or until bubbly.

Servings: 6 - 8