Chicken with Macaroni and Cheese



4 cups chicken broth
2 slices bacon, cut up
1/3 cup finely chopped onion
2 cups shredded American cheese
1 package frozen green peas, cooked and drained, (10 oz)
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

1. 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.
2. Drain excess fat. Stir in macaroni-broth mixture and remaining ingredients. Heat through.

6-8 servings