CHICKEN TETRAZZINI

My mother used to make this for my family when we were kids. I loved it then and I still love it now. This recipe is a little different from what she used to make but its got the same basics. Pasta and chicken covered in an amazing cream sauce. I'm sure it will be a hit at our house, too!
CHICKEN TETRAZZINI

-1/2 lb spaghetti

-4 chicken breasts

-1 tsp onion powder

-1 tbs garlic powder

-1/2 tsp nutmeg

-6 tbs butter

-1/2 tsp salt

-1/2 tsp pepper

-2 tbs flour

-1 cup cream

-2/3 cup Parmesan cheese

-1 tbs lemon juice

-1/4 tsp paprika

DIRECTIONS:

1. Boil the chicken breast in a lot of water until it is cooked completely through. Remove the chicken and keep the stock!!
2. Cut the chicken into pieces. Sprinkle them with the onion powder, garlic powder and a little salt. Set it aside.
3. Cook the spaghetti in the chicken stock 2 minutes earlier than the package suggests. Drain and place the spaghetti in a baking dish.
4. In a medium size skillet, add 3 tbs butter, 1 tbs lemon juice, and 1/2 tsp salt. Heat until the butter is melted. Pour over the spaghetti and toss.
5. In the same skillet, turn the heat to LOW and add the rest of the butter, four, paprika, pepper and nutmeg. Cook until it thickens and add the cream.
6. Cook on LOW heat for 2 minutes. Add the chicken strips and toss.
7. Pour over the spaghetti and top with Parmesan cheese.
8. Cover and refrigerate over night.
9. Take the chicken tetrazzini out of the fridge 1 hour before baking in a 400 degree oven for 25 minutes. Serve hot 

Basketball game on the T.V. and dinner on the couch. I've got a happy husband at home this evening!