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Preheat the oven to 350 degrees F. Grease a large baking dish. In a
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bowl, toss the spaghetti with the butter, and set it aside.
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Warm the bacon drippings in a skillet over medium heat. Cook the
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onion, celery, bell pepper, mushrooms, garlic, Worcestershire sauce,
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and chili powder together until the vegetables are well softened,
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about 15 minutes; cover the skillet if the mixture appears to be
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getting dry. Sprinkle in the flour, stirring to incorporate it, and
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add the beer or stock, the tomatoes, and the chili sauce. Bring the
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mixture to a boil, reduce the heat to a simmer, and cook the sauce
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for 30 minutes, until it has thickened slightly and reduced a bit.
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Remove the pan from the heat, and stir in the half and half and
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parsley. Pour the sauce over the spaghetti and toss well.
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Layer half the spaghetti and sauce mixture in the baking dish. Top
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with half each of the chicken, olives, and cheese. Add the other half
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of the spaghetti, and top with the remaining chicken, olives, and
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cheese. (The casserole can be assembled ahead to this point, covered,
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and refrigerated, overnight. Remove it from the refrigerator 30
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minutes before baking it.) Bake the casserole 25 minutes or until the
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cheese melts and the sauce bubbles heartily around the edges. Serve
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the casserole hot. Serves 6.
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