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Chicken Spaghetti

INGREDIENTS:

4 to 6 chicken breasts, or about 4 cups chopped cooked chicken
2 tablespoons vegetable oil
1 1/2 cups chopped celery
1 large onion, chopped
1 medium green bell pepper, chopped
1 can (14.5 ounces) diced tomatoes
1 large can (15 ounces) tomato sauce
1 tablespoon chili powder
Tabasco sauce, to taste
3 tablespoons Worcestershire sauce
salt
pepper
1/2 to 1 cup sliced ripe olives
1 cup reserved broth
4 cups shredded sharp Cheddar cheese

Directions:

Thaw Chicken if needed.

Cook chicken in salted water for approximately 25 minutes. Reserve broth. Cool chicken; remove skin and bones; chop chicken. Reserve 2 cups broth, strain and skim. In large skillet, brown celery, onion, mushrooms and pepper in oil.

Add tomatoes, tomato sauce, 1 cup broth, chili powder, Tabasco sauce, Worcesteshire sauce, salt, and pepper and chicken and simmer for 25 minutes. Cook spaghetti according to package directions, replacing part of the water with the reserved chicken broth. Combine hot cooked and drained spaghetti with chicken mixture and cheese in large baking dish. Bake at 375° for 30 to 35 minutes.