Chicken And Pasta

• 1 hen (4 to 5 lb.), quartered
• 3 bay leaves
• 2 cloves garlic, crushed
• 3 tsp. salt
• 3 c. chopped onion
• 3 c. chopped celery
• 1 (3 oz.) can pimentos
• 1 (6 oz.) can mushrooms, sliced
• 1 (No. 2) can Stokely's tomatoes
• 1 small can Stokely's peas
• 1/2 lb. margarine
• 4 Tbsp. flour
• 1 lb. sharp cheese, grated coarsely
• 1 lb. shell macaroni, shell or spaghetti
• 12 stuffed olives with juice
• 2 Tbsp. soy sauce
• 2 Tbsp. Worcestershire sauce
• 1/4 tsp. Tabasco sauce
• 1 tsp. Accent
• black pepper
• paprika

1. Cook chicken in water to cover with bay leaves and garlic until tender, add salt and continue cooking until ready to remove meat from bones, cut chicken into bite size.
2. Heat margarine, add onions and celery and cook until tender.
3. Stir in flour, then add 2 cups chicken broth.
4. Cook until slightly thickened.
5. Mix all ingredients with 1/2 of the cheese, reserving peas until last to prevent mashing.
6. Sprinkle remaining cheese on top.
7. Bake 20 minutes in large shallow pan at 350u0b0 until cheese is melted. Sprinkle with paprika.

hen, bay leaves, garlic, salt, onion, celery, pimentos, mushrooms, tomatoes, peas, margarine, flour, sharp cheese, shell macaroni, olives, soy sauce, worcestershire sauce, tabasco sauce, accent, black pepper, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=694422 (may not work)