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Granny's Spaghetti Chicken

• 1 large chicken, cut up OR 4 to 6 chicken breasts
• 3 tablespoons oil
• 1 1/2 cups celery, chopped
• 1 cup onion, chopped
• 1 green pepper, chopped
• 1 can 16-oz. can tomatoes
• 1 can 15-oz. can tomato sauce
• 1 cup reserved broth
• 1 can 6-oz. can sliced mushrooms
• 1 tablespoon chili powder
• Tabasco sauce, to taste
• 3 tablespoons Worcestershire sauce
• salt
• pepper
• 1 cup black olives, chopped
• 8 ounces thin spaghetti
• 1 cup reserved broth
• 4 cups sharp Cheddar cheese, grated

Cook chicken in salted water for approximately 25 minutes. Cool; remove skin and bones; chop chicken. Reserve 2 cups broth, strain and degrease. In large skillet, brown celery, onion, and pepper in oil. Add tomatoes, tomato sauce, 1 cup broth, mushrooms, chili powder, Tabasco, Worcesteshire, salt, and pepper and chicken and simmer for 1/2 hour. Cook spaghetti according to package directions, using water and 1 cup broth. Combine spaghetti with chicken mixture and cheese in large casserole. Bake at 350° for 35-40 minutes. or until bubbly. If refrigerated before cooking, additional time must be allowed.

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