As many chicken thighs and legs as needed
1/4 c. flour
1/2 tsp. salt
4 tsp. pepper
1/4 c. cooking oil (Wesson)
1/2 c. chopped onion
1 1/2 c. elbow macaroni, slightly cooked
1/4 c. chopped green peppers
1 clove garlic, minced (can use garlic powder)
3 stalks celery, sliced
3 carrots, sliced
2 (15 oz.) cans tomato sauce
1 c. water

Sprinkle chicken with mixture of flour, salt, and pepper. Brown in heated oil in heavy skillet. Remove from pan. In same pan, saute lightly onion, green peppers, and garlic. Add remaining ingredients, except macaroni, and simmer 10 minutes. Put macaroni in large lightly greased casserole. Cover with chicken; pour skillet sauce mixture over all. Cover and bake in 325 degree oven for 1 to 1 1/2 hours or until chicken and vegetables are tender.