1. Rinse chickens and their giblets and necks with running cold water. Place chickens, breast side down, in 8-quart Dutch oven or saucepot; add giblets, necks, wtaer, pepper, 1 onion and 2 teaspoons salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 35 minutes or until chickens are fork-tender.

2. Remove chickens, giblets, and necks to large bowl; refrigerate 30 minutes or until easy to handle. Strain chicken broth, reserving 3 1/2 cups. (Cover and refrigerate any remaining broth for use in soup another day.) When chickens are cool, discard bones and skin; cut meat and giblets into bite-sized pieces; set chicken aside.

3. Mince remaining onion. In 10" skillet over medium heat, in 2 tablespoons hot butter or margarine (1/2 stick), cook minced onion, sliced mushrooms, and lemon juice until onion is tender. Spoon mixture into 13x9" baking dish.

4. Prepare spaghetti a label directs; drain. Add spaghetti to mushroom mixture in baking dish; toss.

5. Preheat oven to 350'F. In same skillet, melt remaining butter or margarine; stir in flour, nutmeg, 1 teaspoon salt, and 1/2 teaspoon paprika until smooth. Gradually stir in sherry and reserved chicken broth, and cook, stirring, until mixture thickens. Stir in half-and-half and chicken. 6. Toss chicken mixture with spaghetti. Sprinkle with Parmesan cheese and some paprika. Bake 30 minutes or until hot and bubbly.