Cheesy Chicken Spaghetti

• 1 (3-pound) broiler-fryer, skinned and cut up
• 8 cups water
• 1/4 cup chopped celery
• 1 medium onion, quartered
• 1 medium carrot, sliced
• 8 ounces spaghetti, uncooked
• Vegetable cooking spray
• 1 1/2 cups sliced fresh mushrooms
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• 1 (14-ounce) can no-salt-added stewed tomatoes
• 1/2 cup no-salt-added tomato paste
• 1/4 cup sliced ripe olives
• 1 tablespoon chopped parsley
• 1 teaspoon dried Italian seasoning
• 2 teaspoons low-sodium Worcestershire sauce
• 1/8 teaspoon ground red pepper
• 1 1/2 cups (6 ounces) shredded reduced-fat Cheddar cheese

1. Combine first 5 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until chicken is done. Remove chicken from broth, and set aside; remove and discard celery, onion, and carrot. Skim fat from broth. Add water, if necessary, to broth to equal 8 cups. Set aside 2 cups broth. Bone chicken; cut into bite-size pieces.
2. Bring broth in Dutch oven to a boil; add spaghetti. Cook 10 minutes. Drain.
3. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and next 4 ingredients; saute until tender. Add reserved 2 cups broth, tomatoes, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 40 minutes. Add tomato mixture and cheese to spaghetti; toss. Spoon into 3 (1-quart) casseroles coated with cooking spray. Cover and bake at 350u0b0 for 30 minutes.
4. To Serve Two: Thaw 1 (1-quart) casserole in refrigerator or microwave oven. Bake, covered, at 350u0b0 for 30 minutes or until thoroughly heated.

water, celery, onion, carrot, vegetable cooking spray, mushrooms, onion, green pepper, celery, garlic, salt, nosalt, olives, parsley, italian seasoning, worcestershire sauce, ground red pepper, cheddar cheese

Taken from www.myrecipes.com/recipe/cheesy-chicken-spaghetti-0 (may not work)