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Lynn's Spaghetti Chicken

• 2 pounds chicken
• 8 ounces thin spaghetti
• 8 tablespoons butter, divided
• 4 tablespoons flour
• 1 cup cream
• 1 cup chicken broth
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup Parmesan cheese
• 1/8 cup lemon juice
• 1/3 cup white wine
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 8 ounces fresh mushrooms, sliced

Boil and bone chicken. Break spaghetti into thirds and boil in chicken stock.
Make basic white sauce: Melt 4 tablespoons butter; add flour and cook until bubbly. Add cream and chicken broth, stirring and cooking until thickened. Add mayonnaise, sour cream, Parmesan, lemon juice, wine, and seasonings. Saute mushrooms in remaining butter. Place mushrooms, chicken, and spaghetti in flat 3-quart casserole. Add sauce and mix well. Sprinkle paprika and additional Parmesan on top. Bake at 350° for 30-40 minutes. May be made ahead of time and frozen.
Serves 8-10.

It suddenly struck me that that tiny pea, pretty and blue, was the Earth. I put up my thumb and shut one eye, and my thumb blotted out the planet Earth. I didn't feel like a giant. I felt very, very small.