2 chicken breast
1 cup elbow macaroni
1 can cream of mushroom soup
1 cup evaporated milk
1 tsp. salt
1/8 tsp. pepper
1 tsp. dried parsley flakes
10 oz. sharp Cheddar cheese, grated
3 tbsp. butter

Cook the chicken in boiling water until tender. Drain and cool. Remove bones and cut in cubes. Cook the macaroni according to package directions and drain. Combine soup, milk, salt, pepper, parsley flakes and cheese and mix. Add the butter, chicken and macaroni and mix well. Place in a baking dish and sprinkle with red pepper.

Bake at 350°F for 35 to 30 minutes. 8 to 10 servings.