Categories: Pasta, Tex-mex, Alcohol 
      Yield: 6 servings 
  
     12 oz Spaghetti; cooked and still 
           -warm 
      1 T  Unsalted butter 
      2 T  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 T  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 T  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.