-
1
Preheat the oven to 350F (180C).
-
2
Grease a large baking dish.
-
3
In a bowl, toss the spaghetti with the butter, and set it aside.
-
4
Warm the bacon drippings in a skillet over medium heat.
-
5
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.
-
6
Sprinkle in the flour, stirring to incorporate it, and add the beer or stock, the tomatoes, and the chili sauce.
-
7
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.
-
8
Remove the pan from the heat, and stir in the half and half and parsley.
-
9
Pour the sauce over the spaghetti and toss well.
-
10
Layer half the spaghetti and sauce mixture in the baking dish.
-
11
Top with half each of the chicken, olives, and cheese.
-
12
Add the other half of the spaghetti, and top with the remaining chicken, olives, and cheese.
-
13
Remove it from the refrigerator 30 minutes before baking it.
-
14
Bake the casserole 25 minutes or until the cheese melts and the sauce bubbles heartily around the edges.
-
15
Serve the casserole hot.
