Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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.

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