Panhandle Chicken Spaghetti

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Oxmoor House


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1 (3- to 3 1/2-pound) broiler-fryer, cut up

1 (8-ounce) package thin spaghetti

2 small onions, chopped

1/2 cup chopped celery

1 small clove garlic, minced

1 1/2 tablespoons vegetable oil

1 tablespoon flour

1 (16-ounce) can whole tomatoes, drained and chopped

1/4 teaspoon Worcestershire sauce

2 to 2 1/2 teaspoons chili powder

1 1/2 teaspoons sugar

1/8 teaspoon salt

1/8 teaspoon pepper

1/2 pound medium shrimp, peeled and deveined

1 (4 1/2-ounce) jar sliced mushrooms, drained

1 cup grated Parmesan cheese, divided

1 tablespoon butter or margarine

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