2 (5 oz.) cans boned chicken
2 c. uncooked elbo-roni
1/2 c. minced onion
1/2 c. cooking oil
2 (8 oz.) cans tomato sauce
1 1/4 c. water
Salt and pepper to taste
1/4 c. Cheddar cheese, grated
1 green pepper, cut in rings

Dice boned chicken; set aside chicken in own juice. Saute elbo-roni and onion in hot oil until roni turns slightly yellow. Add tomato sauce, water, salt, and pepper. Bring to boil; cover and simmer 15 minutes. Mix in chicken and juice. Simmer 5 minutes more. Sprinkle top with cheese and garnish with green pepper rings.