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1
Place chicken, 1 teaspoon salt, and water to cover in a Dutch oven. Bring to a boil; cover and simmer 45 minutes. Remove chicken from broth; cool, reserving 2 1/2 cups broth. Bone chicken, and cut meat into bite-size pieces. Set aside.
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2
Place tomatoes in a heavy saucepan. Bring to a boil; reduce heat, and simmer 15 minutes. Set aside.
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3
Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in cream and 1 cup reserved broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in nutmeg, pepper, and remaining salt. Set aside.
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4
Combine beef and sausage in a medium skillet; cook over medium heat until meat is browned, stirring to crumble. Drain and set aside.
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5
Saute mushrooms, onion, celery, green pepper, and garlic in remaining butter in a Dutch oven 5 minutes or until vegetables are crisp-tender. Add tomatoes, white sauce, meat, bay leaf, and red pepper flakes to Dutch oven; stir well. Simmer over low heat 15 minutes. Discard bay leaf. Cook spaghetti according to package directions; drain and set aside.
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6
Spoon one-third of meat sauce into a lightly greased 5- quart casserole. Top with half of spaghetti, half of chicken, one-third of meat sauce, and half of Cheddar cheese. Repeat layers, beginning with spaghetti and ending with Cheddar cheese. Pour remaining reserved broth over layers. Bake, covered, at 350u00b0 for 15 minutes. Uncover and bake an additional 15 minutes. Serve with Parmesan cheese.
