2-3 cups cooked chopped chicken
3 Tbsps. oil
1/2 cup onions
1/2 cup celery
1/2 cup green pepper
1 (8 oz.) can tomato sauce
1/4 cup flour
1 (6 oz.) can tomato paste
1 (16 oz.) can chicken broth
Salt and pepper to taste
Pickapeppa and A-1 to taste
Grated Romano cheese
Cooked spaghetti

In heavy skillet saute onions, celery and green pepper in oil. Shake chicken in about 1/4 cup flour and brown in saute of vegetables. Add tomato sauce, tomato paste, chicken broth and cooked spaghetti. Season with salt, pepper, Pickapeppa and A-1 sauce to taste. Place in 9 x 13 baking dish and heat at 350 degrees until bubbly. Sprinkle with grated Romano cheese.