1 stewing chicken
3 pieces bacon or use butter
1 green pepper, chopped
1 onion, chopped
8 oz. pkg. macaroni (1 full c.)
1/2 c. shaved almonds, blanched
1/2 oz. can pimiento, cut up fine
1/2 lb. Velveeta cheese

Cover chicken with water and cook until very tender; add salt to taste. Remove bone and skin; cut in chunks. Add macaroni to broth and simmer until done. Fry bacon; remove from grease. Add chopped onion and pepper to grease and simmer until tender. Put all ingredients in large casserole and heat until bubbly. Peas and mushrooms can be added.