Chicken Tetrazzini

1 (4 ½ lb) chicken, cut up (save broth)
3 cups hot water OR
1 can chicken broth with 1 cup water
1 tsp onion salt
½ lb cooked spaghetti
6 tbsp margarine
½ lb mushrooms OR
1 (6 oz) can mushrooms
1 tbsp lemon juice
2 tbsp flour
Paprika
1/4 tsp pepper
1 cup heavy cream or 1 cup half & half
1/4 cup Parmesan cheese

Cook chicken with first 3 ingredients; take off bone; refrigerate. Melt 3 tbsp margarine; all mushrooms, lemon juice; saute till soft; toss with spaghetti. In sauce pan, heat 3 tbsp margarine; add flour, 1/4 tsp paprika, 1 ½ tsp seasoned salt, dash of pepper, nutmet; slowly stir in 2 ½ cups reserved chicken broth; cook sauce stirring until thick; add cream then pour over chicken and spaghetti. Chill overnight. Bake @ 400º for 25 minutes or until hot.

This recipe is one from a friend from many, many years ago - like from the 60's - Marge Lincoln, Fort Myers, Florida.