Chicken Spaghetti

I know, I know, your thinking Chicken Spaghetti, really? But this is not just any Chicken Spaghetti. This is the Mother of all Chicken Spaghettis. We were doing a fund raiser at church this weekend and I made enough chicken spaghetti for the whole congregation! It took 3 of us 10 hours to make, but not to fear if you are making this for a reasonable amount of people, like say 10? It will only take you a few hours and most of that time is cook time :)
Cook a five to six lb chicken and reserve the stock. Debone the chicken and set aside. Cook down 2 yellow onions, 2 green bell peppers and 2 stalks of celery chopped in a little bit of olive oil. Once they all get nice and soft add 2 cloves of garlic. (This weekend my recipe needed 22 cloves of garlic, it is now 2 days later and my fingers still smell like garlic even with gloves on!) Then add a twenty ounce can of stewed tomatoes and 2 small cans of tomato paste along with 22 oz of chicken stock, 1 teaspoon of poultry seasoning and Tony Chachere's Creole Seasoning to taste. You can add a little or alot of this, I like alot! Let that simmer for about 2 hours, now add back the chicken in bite sized pieces and a small can of mushroom. Serve over Angel Hair Pasta and Wowya!! Look out!