Chicken Caruso

• 4 c. chicken broth
• 7 or 8 oz. uncooked elbow macaroni
• 2 slices bacon, cut up
• 1/4 c. finely chopped green pepper
• 1/3 c. finely chopped onion
• 2 c. cut up, cooked chicken or turkey
• 2 c. shredded process American cheese (about 8 oz.)
• 1/4 c. chopped pimiento
• 1/4 c. toasted slivered almonds
• 1 (10 oz.) pkg. frozen green peas, cooked and drained
• 3 Tbsp. sherry

1. In saucepan, heat chicken broth to boiling.
2. Add macaroni; cook 10 minutes, or until tender.
3. Do not drain.
4. In large skillet, fry bacon until crisp.
5. Add green pepper and onion; cook and stir until onion is tender.
6. Drain off excess fat.
7. Stir in macaroni-broth mixture and remaining ingredients.
8. Heat through. Serves 6 to 8.

chicken broth, elbow macaroni, bacon, green pepper, onion, chicken, american cheese, pimiento, almonds, frozen green peas, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989037 (may not work)