• 2 oz. spaghetti, cooked and hot
  • 1 tbsp butter
  • 2 tbsp bacon drippings
  • 1 onion, chopped
  • 1/2 c. celery, chopped
  • 1 green pepper, chopped
  • 1 c. mushrooms, minced
  • 3 cloves garlic, minced
  • 1 tsp Worchestershire sauce
  • 2 tsp chili powder
  • 1 tbsp flour
  • 1 1/2 c. chicken stock
  • 3 ripe plum tomatoes, peel and chop
  • 1.4 c, Chili sauce
  • 3/4 c. half & half
  • 2 tbsp fresh chopped parsley
  • 2 c. cooked chicken, diced
  • 1/2 c. pimento-stuffed olives, sliced
  • 2 c. sharp Cheddar cheese, grated


Preheat oven to 350. Grease a large baking dish. Toss spaghetti with butter and set aside. Heat bacon drippings over med heat. Add onion, celery, bell pepper, mushrooms, garlic, Worcestershire and chili powder and cook till vegetables are softened (15 min), Cover if mixture begins to get too dry. Sprinkle in flour, stirring to mix and add the chicken stock (or beer), the tomatoes and chili sauce. Bring to boil, reduce heat and simmer 30 min, until thickened and reduced by half. Remove from heat and stir in cream and parsley. Pour sauce over spaghetti and stir well. Layer half the spaghetti and sauce in baking dish. Top with half each of the cheese, olives and chicken. Repeat layer. (May be refrigerated overnight, at this point. Remove from refrigerator 30 min. before baking.) Bake 25-300 minutes or till cheese melts and sauce bubbles heartily around edges.

Serves 6.

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Submitted 6/13/05.
Source: My file
Submitted By: Ruth Burbage
Chicken Spaghetti Casserole