Title: Chicken spaghetti #4
 Categories: Casserole
      Yield: 6 Servings
 
     12 oz Spaghetti; cooked and still
           -warm
      1 tb Unsalted butter
      2 tb Bacon drippings
      1 lg Onion; chopped
      3    Celery ribs; chopped
      1    Green bell pepper; chopped
      1 c  Mushrooms (about 10-12
           -med.); minced
      3    Cloves garlic; minced
      1 ts Worcestershire sauce
      2 ts Chili powder
      1 tb All-purpose flour
  1 1/2 c  Beer or chicken stock;
           -unsalted
      3    Ripe tomatoes; preferably
           -Roma or another Italian
           -Plum variety
    1/4 c  Chili sauce
    3/4 c  Half and half
      2 tb Parsley; minced
      2 c  Cooked chicken; diced or
           -shredded
    1/2 c  Pimento-stuffed green
           -olives; sliced
      2 c  Medium Cheddar cheese;
           -grated (about 8 oz)
 
  Date: Sun, 14 Apr 1996 20:51:33 -7
  
  From: arlenes@holly.ColoState.EDU Preheat the oven to 350 degrees F.
  Grease a large baking dish. In a bowl, toss the spaghetti with the
  butter, and set it aside.
  
  Warm the bacon drippings in a skillet over medium heat. Cook the
  onion, celery, bell pepper, mushrooms, garlic, Worcestershire sauce,
  and chili powder together until the vegetables are well softened,
  about 15 minutes; cover the skillet if the mixture appears to be
  getting dry. Sprinkle in the flour, stirring to incorporate it, and
  add the beer or stock, the tomatoes, and the chili sauce. Bring the
  mixture to a boil, reduce the heat to a simmer, and cook the sauce
  for 30 minutes, until it has thickened slightly and reduced a bit.
  Remove the pan from the heat, and stir in the half and half and
  parsley. Pour the sauce over the spaghetti and toss well.
  
  Layer half the spaghetti and sauce mixture in the baking dish. Top
  with half each of the chicken, olives, and cheese. Add the other half
  of the spaghetti, and top with the remaining chicken, olives, and
  cheese. (The casserole can be assembled ahead to this point, covered,
  and refrigerated, overnight. Remove it from the refrigerator 30
  minutes before baking it.) Bake the casserole 25 minutes or until the
  cheese melts and the sauce bubbles heartily around the edges. Serve
  the casserole hot. Serves 6.
  
  MM-RECIPES@IDISCOVER.NET
  
  MEAL-MASTER RECIPES LIST SERVER
  
  MM-RECIPES DIGEST V3 #106