3 lb. fryer, cut into serving pieces
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. Crisco oil
1/2 c. chopped onion
1/4 c. chopped green pepper
1 clove garlic, minced
3 carrots, sliced thin
3 stalks celery, sliced
2 (8 oz.) cans tomato sauce
1 1/2 c. water
1/4 tsp. basil (optional)
1 1/2 c. elbow macaroni, uncooked

Sprinkle chicken with mixture of flour, salt and pepper. Brown in heated Crisco in heavy skillet. Remove from pan.

In same pan, saute lightly onions, green pepper and garlic. Add remaining ingredients except macaroni, and simmer 10 minutes. Put macaroni in large, lightly oiled casserole dish. Cover with chicken. Pour skillet sauce mixture over all. Cover and bake at 325 degrees for 1 to 1 1/2 hours, or until chicken and vegetables are tender. Serves about 4.