Huntington Chicken

• 2 (2 -3 lb) chicken
• 1 cup white wine
• salt & pepper
• 1 1/2 cups small shell pasta
• 1/2 cup green pepper, chopped
• 1/2 cup chopped pimiento
• 2 (4 ounce) cans button mushrooms, drained
• 1 (10 1/2 ounce) can cream of mushroom soup or (10 1/2 ounce) can cream of chicken soup
• 4 -5 dashes Tabasco sauce
• 1 cup cheese cracker crumbs
• 1 cup cheddar cheese, grated

1. Cook chicken in wine and enough water to cover until tender, seasoning with salt and pepper.
2. Pour off and reserve liquid; remove fat; add enough water to make 1-1/2 cups.
3. Cook macaroni and green pepper in chicken liquid for 10 minutes. Drain, reserving liquid.
4. Remove chicken from bones and cut into bite-sized pieces.
5. In a large mixing bowl, combine chicken, cooked macaroni, green pepper, drained mushrooms, soup, chicken liquid, and Tabasco sauce.
6. In an 8x12-in baking dish, layer half the chicken mixture followed by half the cracker crumbs and cheese. Repeat layers, ending with cheese.
7. Bake at 350 degrees until cheese has melted.

chicken, white wine, salt, shell pasta, green pepper, pimiento, button mushrooms, cream of mushroom soup, tabasco sauce, cheese cracker crumbs, cheddar cheese

Taken from www.food.com/recipe/huntington-chicken-347107 (may not work)