Ingredients:

2 fresh whole chickens
1/4 cup vegetable oil
2 large onions, chopped
1/2 bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 cup chopped fresh parsley
1 (10-oz.) can chicken broth
1 (15-oz.) can tomato sauce
1 (15-oz.) can tomatoes
1/2 cup roux
3 tsps. Season-All
2 tsps. onion powder
2 tsps. garlic powder
3 tsps. salt
1 1/2 lbs. spaghetti

Preparation:

Wash and cut up chickens.
Heat vegetable oil in large roasting pot and brown chickens.
Add onions, bell pepper, celery, garlic and parsley and cook until vegetables are translucent.
Add chicken broth, tomato sauce, and tomatoes.
Spoon in roux and add seasonings. Cook on low about 35 minutes, until chicken is tender.
Cook spaghetti and drain. Put spaghetti on top of chicken and sauce, then stir together.

Serves 15 to 20.