Chicken Spaghetti II

Ingredients

• 2 tablespoons add carrot and onion to bacon fat . cook 
• 1  bay leaf 
• 15 oz tomato sauce canned
• 1 cup celery chopped
• 16 oz pasta like spaghetti cooked
• 0.8 cup flat-leaf parsley fresh chopped
• 3  garlic cloves chopped
• 1 medium size bell pepper green chopped
• 1 cup green onions chopped
• 1 teaspoon hot sauce 
• 2 large onions spanish chopped
• 0.3 cup tomato paste 
• 10.8 oz all natural tomato soup canned
• 3 lb meat from a rotisserie chicken whole
• 2 tablespoons worcestershire sauce 

Equipment

• dutch oven

Directions

1. If applicable, remove giblets from chicken, and reserve for another use.
2. Saut Spanish onions and next 4 ingredients in hot drippings in a large Dutch oven over medium-high heat 8 to 10 minutes or until tender. Stir in tomato sauce, next 5 ingredients, 1 cup water, and chicken. Bring to a boil; reduce heat to medium-low, and simmer 1 hour or until chicken is done.
3. Remove chicken, reserving tomato mixture in Dutch oven. Cool chicken 20 minutes.
4. Meanwhile, simmer reserved tomato mixture, stirring occasionally, 20 minutes.
5. Skin, bone, and shred chicken; stir into tomato mixture. Stir in parsley.
6. Add salt and pepper to taste.
7. Serve over spaghetti.