Best Chicken Macaroni Ever!(Our Family'S Favorite)

• 1 pkg. elbow macaroni
• 2 c. cut up cooked chicken (thighs or breasts)
• 1/4 c. diced green pepper
• 1 medium onion, chopped
• 1 can cream of mushroom soup (undiluted)
• 3/4 c. of your chicken broth (from cooked chicken)
• 1/4 c. chopped pimento
• 1/2 lb. sharp Cheddar cheese, grated (Cracker Barrel best)

1. Cook your chicken in 3-inches water 2 hours.
2. Season your water with 2 teaspoons salt and 1 onion.
3. After you get the chicken all cut up, cook the macaroni, then drain it.
4. While still hot, add other ingredients and pats of butter.
5. Bake in well buttered oblong Pyrex dish, covered with foil or lid for approximately 45 minutes in 350u0b0 oven.
6. (Can be made a day ahead, refrigerated, then cooked.)

elbow macaroni, chicken, green pepper, onion, cream of mushroom soup, chicken broth, pimento, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=777910 (may not work)