4 cups chicken broth
2 slices bacon, cut up
1/3 cup finely chopped onion
2 cups shredded American cheese
1 10 ounce package frozen green peas, cooked and drained
3 tablespoons sherry
8 ounces elbow macaroni, uncooked
1/4 cup finely chopped green pepper
2 cups cooked chicken, cut up
1/4 cup chopped pimiento
In a saucepan, heat chicken broth to boiling. Add macaroni. Cook 10 minutes or until tender; do not drain. In a large skillet, fry bacon until crisp; add green pepper and onion. Cook and stir until onion is tender. Drain excess fat. Stir in macaroni broth mixture and remaining ingredients. Heat through. Serves 6 to 8.
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