2 lg. fryers
1 tsp. salt
2-3 bay leaves
1/2 tsp. comino seeds
2 lg. onions, chopped
2 green peppers, chopped
2 stalks celery, chopped
6-8 fresh mushrooms, sliced (or use 2 sm. cans)
2-3 cloves garlic, minced
1 stick butter
1/2 c. flour
1 - 1 1/2 heaping tsp. chili powder
1-2 tbsp. Worcestershire sauce
Chicken stock from cooking chickens
1 can tomato puree
1 lb. spaghetti (more if needed)
1 lb. Cheddar cheese, grated
Parmesan (opt.)

Simmer chickens with salt, bay leaves and comino until done. Bone chickens, cut in bite size pieces and reserve stock. Saute onions, peppers, celery, mushrooms (if fresh are used) and garlic in butter in Dutch oven until done, not brown. Add 1/2 cup flour, chili powder and Worcestershire sauce. Stir until blended. Add chicken stock, about 3 cups, more if too thick. Stir. Add tomato puree and canned mushrooms if fresh ones were not used. You may need to transfer mixture to a large mixing bowl if Dutch oven is threatening to over flow. Boil spaghetti, drain well and add to sauce. Reserve enough grated Cheddar to sprinkle on top and stir the rest into the mixture. Transfer to a large casserole. Sprinkle cheese on top. Heat at 325 degrees until hot through and cheese is melted. Serves 12. Sauce can be made ahead and frozen.