Emily's Chicken Parmesan

Prepare chicken:

4 1/2 lb. chicken breasts

3 c. water

2 Tbs. salt

1 med onion, sliced

1 1/2 tsp. celery salt

Spaghetti noodles

1/2 lb. mushrooms

3 Tbs. butter

1 Tbs. lemon juice

1 c. shredded parmesan cheese

Sauce:

3 Tbs. butter

2 Tbs. flour

1/2 tsp. pepper

1/2 tsp. nutmeg

Dash paprika

1 c. cream or 1/2 & 1/2

1 1/2 cups chicken broth

Cook chicken with water, salt, onion and celery salt until tender. Remove chicken and cut into cubes. Save broth. For sauce: create a roux of butter and flour (melt butter, add flour, mix until bubbly). Slowly add other ingredients and simmer until thickened. Cook spaghetti. Saute mushrooms in butter and lemon juice. In a 9x13, repeat layers of noodles, chicken, mushrooms, parmesan cheese, and sauce. Top with cheese and cover. Bake at 350 for 25 mins.