Texas-Style Chicken Spaghetti

1 3-4 lb. chicken

1 (16 oz.) box spaghetti

1-2 tsp. olive oil

1/2 c. onion, minced

2 cloves garlic, minced

1 (10-1/2 oz.) can tomato soup

2 tbsp. Worcestershire sauce

1 (14-16 oz.) bottle ketchup

2 tbsp. chili powder

1/4 tsp. salt

1/8 tsp. pepper

8 oz. cheddar cheese, shredded

1/4 c. green onions, sliced

Cover chicken with 8 c. water; bring to boil, then cover and cook about an hour; reserve broth. Cool chicken and cut into bite-sized pieces; set aside (this can be done ahead).

Cook spaghetti in broth until barely tender. While it cooks, prepare sauce. Saute onion and garlic in oil; add everything but the green onions. Mix well and cook on low heat until cheese melts.

Place drained spaghetti, 1-2 T. broth, and chicken in ungreased 13x9-inch baking dish; top with sauce, but DO NOT STIR. Cover and bake in preheated 325 degree oven for 30-35 min. or until heated through. Garnish with green onions.