Servings: 8

4 pounds (8-10) chicken thighs, cut in bite-size pieces 4 pounds (8 to 10) chicken thighs, cut in bite-size pieces
2 cups chicken broth 2 cups chicken broth
1/4 cup chopped carrots ¼ cup chopped carrots
1/4 cup celery ¼ cup celery
4 Tablespoons butter 4 Tablespoons butter
4 Tablespoons flour 4 Tablespoons flour
1 cup light cream 1 cup light cream
lemon juice to taste lemon juice to taste
2 Tablespoons sherry or sauterne 2 Tablespoons sherry or sauterne
salt and pepper to taste salt and pepper to taste
2 cups cooked spaghetti 2 cups cooked spaghetti
1/2 pound uncooked asparagus ½ pound uncooked asparagus
4 Tablespoons Parmesan cheese 4 Tablespoons Parmesan cheese
1 cup breadcrumbs (topping) 1 cup breadcrumbs (topping)

Cook spaghetti according to package directions. Wash asparagus and trim tough ends.
Meanwhile in separate skillet, cook chicken in broth with carrots and celery. Remove from heat; strain broth and reserve for next step.
Melt butter in saucepan over low heat. Add flour and stir until smooth, cooking for 1 to 2 minutes. Add broth and cream; stir until smooth. Add lemon juice and wine, salt and pepper.
Spread spaghetti on bottom of greased casserole dish. Layer asparagus, then chicken. Cover with sauce; add cheese and topping.
Bake at 325 degrees for 25 minutes.