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1 chicken (3 to 4 lbs.)
1 chopped onion
1 chopped bell pepper
2 to 3 stalks of celery (chopped)
1 pound grated cheddar cheese (extra cheese if desired)
1 medium jar of pimento (sliced)
garlic salt
pepper to taste
1 pound box of elbow macaroni noodles
2 or 3 tablespoons margarine
1. Boil chicken until tender; take off the bones. Save stock that chicken was cooked in to boil noodles in.
2. Melt margarine in frying pan; add chopped onion, chopped bell pepper, and chopped celery. Saute' until completely tender.
3. Bring chicken stock to a boil, then add noodles. Boil as directed on box.
4. Put cut up chicken, sauteed vegetables, and cooked noodles in a large oblong casserole dish.
5. Add the pimentoes, garlic salt, and pepper; stir all the ingredients together. Spread evenly in the casserole dish.
6. Spread the grated cheddar cheese evenly over the ingredients.
7. Bake in a 400 degree oven until the cheese is melted and bubbly on top, about 30 to 45 minutes.
8. Add extra garlic salt when served, if desired.
You can double the chicken, noodles, and cheese to make 2 casseroles, if desired. Also, chicken breast can be used in place of whole chicken.
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