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James's Chicken Spaghetti

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, Worcestershire, 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.

The pyramids will not last a moment compared with the daisy.

- D. H. Laurence